Seared Scallops With Coconut Lemongrass Sauce Recipe

Recipe By Slurrp

Seared scallops with coconut lemongrass sauce is a delicious and elegant seafood dish. The scallops are perfectly seared to create a golden crust while remaining tender and juicy on the inside. The coconut lemongrass sauce adds a fragrant and creamy element to the dish, with hints of lemongrass, ginger, and garlic. This recipe is perfect for a special occasion or a fancy dinner at home.

4.7
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Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Seared Scallops With Coconut Lemongrass Sauce
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ingredients serve

Ingredients for Seared Scallops With Coconut Lemongrass Sauce Recipe

  • 1/4 pound Scallops
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Oil
  • 1/2 Stalks Lemongrass, Outer Layers Removed And Finely Chopped
  • 1/4 tablespoon Grated Ginger
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 can Coconut Milk
  • 1/4 tablespoon Fish Sauce
  • 1/4 Juice Lime
  • as required Fresh Cilantro Or Chopped Scallions, For Garnish

Directions: Seared Scallops With Coconut Lemongrass Sauce Recipe

Cooking Directions

  • STEP 1.Pat the scallops dry with paper towels and season with salt and pepper.
  • STEP 2.Heat a skillet over medium-high heat and add oil. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown.
  • STEP 3.Remove the scallops from the skillet and set aside.
  • STEP 4.In the same skillet, add the lemongrass, ginger, and garlic. Cook for 1-2 minutes until fragrant.
  • STEP 5.Add the coconut milk, fish sauce, and lime juice to the skillet. Stir well and bring to a simmer.
  • STEP 6.Simmer the sauce for 5-7 minutes until slightly thickened.
  • STEP 7.Return the scallops to the skillet and cook for an additional 2-3 minutes, basting them with the sauce.
  • STEP 8.Serve the seared scallops with the coconut lemongrass sauce and garnish with fresh cilantro or chopped scallions.

Cooking Tips

  • Make sure to pat the scallops dry before cooking to ensure a nice sear.
  • Do not overcrowd the skillet when searing the scallops, as this can prevent them from browning properly.
  • If you prefer a smoother sauce, you can strain it after simmering to remove any fibrous bits of lemongrass or ginger.

Storage and Serving

  • Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the scallops gently in a skillet over low heat to avoid overcooking.
  • Serve the seared scallops with coconut lemongrass sauce as a main course with steamed rice or noodles, or as an appetizer with a side of crusty bread.
Nutrition
value
35
calories per serving
2 g Fat< 1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    < 1g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    1mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp