Thai Scallops

This Thai-inspired seared scallops recipe is served over a bed of jasmine rice, with a beautiful coconut-lemongrass sauce.

When you do things from your soul, you feel a river moving in you, a joy.
~Rumi~

The sun peeked out, and suddenly it felt like spring here. The temporary illusion gives me a bit of comfort and cheer. I’ll take it! These seared scallops with fragrant coconut-lemongrass sauce has a similar effect on me. It brightens the spirit with its fragrant aroma and sunny disposition. The more time I spend in the kitchen, the more I find it pretty impossible to feel somber around the scent of lemongrass- it is transporative! Suddenly, I am on a beach in Thailand, and my cares drop away.

Why You’ll Love This

1. Quick and easy! Only 15 minutes of hands-on cooking time and ready in under 30 minutes!
2. Bold, bright, vibrant flavor. Coconut, lemongrass, lime, shallot, chili, and herbs create a deeply satisfying and balanced flavor profile.
3. Incredibly versatile. Make this as written, or substitute with other seafood, chicken, mushrooms or even tofu for a vegan variation!

Seared Scallops Ingredients

• Scallops: You’ll need about 3 or 4 large scallops, or 4 ounces per person.
• Coconut milk: Use full fat coconut milk, not light, for the richest flavor and creamiest texture.
• Lemongrass: Use a fresh lemongrass stalk. You may have the best luck finding it at your local Asian market.
• Shallot and ginger: For bright, aromatic, and complex flavor. Ginger is optional, but further elevates!
• White vinegar and fresh lime: Both add acidity to balance the flavor profile. You’ll need both lime zest and juice.
• Fish sauce: For umami and deep, savory flavor.
• Red chili: Chili slices are optional but add a nice bit of heat!
• Fresh basil: Slice the basil into thin ribbons for garnish. Use Thai basil if you can find it!
• Kaffir lime leaves: Optional, but add a lovely citrusy, floral taste. If you can find them, add them to your rice water and the coconut sauce. They can be frozen, so it’s nice to always have some on hand for occasions like this!

Variations

This is an easy and healthy recipe that can be adapted! Feel free to serve the sauce with a different protein, seared in the same way.

• Chicken
• Prawns
• Tofu
• King Oyster Mushrooms

How to Make This Seared Scallop Recipe

 1. Cook rice. Rinse jasmine rice and place it in a small pot with water and salt. Bring to a boil, cover, and simmer on medium-low until tender and the water is absorbed, about 20 minutes. Feel free to add a lime leaf to the cooking rice. 

2. Coconut Lemongrass Sauce. In a medium saucepan, saute shallot and garlic in a little oil over medium heat, until fragrant and softened.  Add the coconut milk, ginger, smashed lemongrass, and simmer gently on medium-low heat for 5 minutes. Stir in 1 ½ teaspoons fish sauce and 1 tablespoon lime juice, turn the heat off, and add half the lime zest, and taste, adjusting salt and pepper to taste. Add more lime or fish sauce if you want. Add a few slices of fresh red chili for heat (don’t simmer these). Set aside and let flavors infuse while the rice is cooking.

3. Pat dry the scallops. Season lightly with salt and pepper.

4. Sear scallops. In a large skillet, heat coconut oil over medium heat. When the skillet is hot, add the scallops and sear each side until golden, roughly 2 minutes (more or less depending on the size). When done to your liking, set aside and give a little squeeze of lime. 

5. Serve.  Warm up the sauce, spooning out the lemongrass and ginger. Divide the cooked rice among bowls, top with seared scallops, then spoon some of the flavorful coconut sauce over top, garnishing with fresh basil ribbons and remaining lime zest.

5. Serve. Warm the sauce slightly and strain. Divide rice among bowls, place the scallops on top, and spoon the flavorful lemongrass coconut sauce over the top. Garnish with fresh basil and remaining lime zest.

Chef’s Tips

1. Visit your local Asian market. While you may be able to find most of these ingredients at the grocery store, this recipe offers a fun incentive to explore your local Asian market for ingredients like lemongrass, Kaffir lime leaves, fish sauce, and Thai red chilis.
2. Kaffir lime leaves are optional. Once you can find Kaffir lime leaves, buy a bunch and freeze them for opportunities like this! Add them to both the rice and the coconut sauce. However, if you can’t find them, this recipe still tastes great without them.
3. Smash the lemongrass. In order to get the most flavor out of your lemongrass, smash it to expose the insides.
4. Make sure your scallops are dry before searing. Gently pat the scallops dry on all sides in order to achieve a good sear instead of a steam.
5. Adjust servings as needed. This recipe yields enough for four, but if cooking for two, scale back the scallops. Keep the sauce as is, as you’ll want to pour extra over top of the rice!

Serving Suggestions

Serve with Jasmine rice or coconut rice. Serve with lime and sriracha for heat, if desired, or crispy shallots for a crunchy texture. Here are some of our favorite salads to pair with this scallop recipe!

• Thai Crunch Salad
• Thai Grilled Eggplant Salad
• Thai Noodle Salad
• Thai Quinoa Salad
• Thai Oyster Mushroom Salad

STORin Seared Scallops

Store leftover seared scallops in an airtight container in the refrigerator for up to 3 days. Store the coconut sauce and rice in separate containers to preserve each component’s texture.

I don’t recommend freezing the coconut sauce, but you can freeze seared scallops for up to 3 months. Thaw in the fridge, then gently reheat on the stovetop.

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