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

bowl of rice with seared scallops with coconut lemongrass sauce, garnished with lime zest, basil ribbons, and sliced chilis, with fork.

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!
Thai-inspired seared scallops with a coconut-lemongrass sauce in a white pan with tahi basil and lime.

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. 

small saucepan cooking rice with a kaffir lime leaf.

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.

Coconut Lemongrass Sauce

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

raw scallops drying on paper towels.

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. 

scallops searing in cast iron skillet.

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.

bowl of seared scallops in coconut lemongrass sauce topped with basil leaves, lime zest, and red chilis.

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!

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.

FAQS

What is the tastiest way to cook scallops?

Pan-searing is the quickest and best way to cook scallops. They sear in just a few minutes, and you’ll achieve a deliciously golden crust. Once seared, you can serve scallops in a variety of sauces, like our coconut lemongrass sauce.

What’s the best sauce to have with scallops?

We love this coconut lemongrass sauce because it is bright and aromatic with lime and herbs. We also have a tomato vinaigrette and a pea sauce that we love with scallops!

What do I eat scallops with?

Scallops can be enjoyed in a fragrant sauce like this coconut lemongrass sauce or served over rice, risotto, pasta, polenta, or roasted vegetables.

bowl of seared scallops in coconut lemongrass sauce on bed of rice, garnished with lime zest, basil leaves, and red chilis.

More Recipes You May Like

⭐ After you try this scallops recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Scallops with Coconut-Lemongrass Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main, healthy dinner, scallops dinner, Thai recipes, easy dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free
Print Recipe

Description

Seared Scallops with Coconut Lemongrass Sauce, fresh basil and lime zest. Healthy and delicious, this easy Thai inspired dinner is FULL of amazing flavor and quick to make. OK to sub Shrimp for scallops!

Ingredients

Units Scale
  • 1 cup uncooked jasmine rice
  • 1 1/3 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, finely diced
  • 1 fat stalk of fresh lemongrass (about 4–5 inches), smashed
  • 2 thin slices of ginger (optional)
  • 14-ounce can coconut milk (full-fat is best here)
  • Kaffir lime leaves (optional) – see notes below
  • 1 1/2 teaspoons fish sauce, plus more to taste
  • 1 large lime – zest and juice
  • a few slices of fresh chili pepper (optional).
  • 1 pound large scallops (about 4 ounces per person, or 3-4 large scallops )
  • 1 tablespoon coconut oil for searing (or vegetable oil)
  • salt and pepper
  • Garnishes- Thai basil, lime zest, lime wedges, sriracha

Instructions

  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. Do not over-boil. Stir in 1 ½ teaspoons fish sauce and 1 tablespoon lime juice, turn the heat off, and add half the lime zest, and taste. Add salt and pepper to taste. Adjust with 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.

Notes

Leftovers will keep up to 3 days in an airtight container in the fridge. Store rice and sauce separately. 

Nutrition

  • Serving Size: 4 ounces scallops served with rice and sauce
  • Calories: 401
  • Sugar: 1.2 g
  • Sodium: 219.1 mg
  • Fat: 21.9 g
  • Saturated Fat: 18.9 g
  • Carbohydrates: 47 g
  • Fiber: 0.8 g
  • Protein: 6.6 g
  • Cholesterol: 1.8 mg

💫 Leave Feedback & Rate the Recipe

Support the blog by simply rating the recipe. Share your comments, recipe adaptations, suggestions, and questions below. Our readers love it, and we’ll personally respond within 24 hours.

 

Share this with the world!

Pin
Subscribe
to get recipes via email

Leave a rating

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. We just love this recipe! As a veggie I’ve substituted medallions of tofu with great success. We’re looking for a salad to compliment the dish. The avocado blood orange looks wonderful. Do you think it would be a nice match or do you have other suggestions?

    Reply

  2. The Thai scallop recipe was amazing!! It was better than any restaurant. We used lemongrass paste. I will be making this again and again, also using different fish.

    Thank you for such an amazing recipe.

    Reply

    1. Sorry for the late reply Donna. Hopefully you found it in the 1st step of the instructions.

      Reply

  5. Hi,
    I’m looking forward to making this evening! I have a couple questions.
    How important is the fish sauce to the recipe? Is there a good substitute for the fish sauce if need be?
    Thank you!

    Reply

    1. Hi Wimberly- what about adding a chicken bouillon cube to the sauce? Fish sauce adds salty depth, so you are replacing that “flavor”. Or add more salt or a teeny tiny soy sauce?

      Reply

  6. Quick wonderfully flavorful family favorite which always feels like a treat. Ingredients are always in the pantry or freezer. We use usually opt for shrimp. Highly recommend this recipe!

    Reply

  7. I loved this sauce. I wanted something different to do with scallops besides butter and garlic over linguini, and this fits the bill. The only things I will do differently with it the next time is cut back on the lime as I felt I had too much and possibly add a tsp of cornstarch to thicken the sauce a bit. Otherwise will definitely make again and try on other seafood.

    Reply

    1. Hi Lauren- it must have too much lime juice in it? You could try adding a few more dashes of fish sauce?

      Reply

  9. I am making this recipe today for a dinner party with scallops as first course. I could only find lemongrass paste and don’t know. How much to use? Also can I make a few hous in advance? I can’t wait to try this!,,

    Reply

  10. Really awesome recipe. Very light and so flavorful! I added a teaspoon and a half to the sauce to balance out the acidity. It was yummy! Thank you!

    Reply

  11. Third recipe I prepare and also excellent. We love to cook with coconut milk, husband is from Sri Lanka… the taste was different, refreshing. Used Shrimp instead. Thanks for sharing, trying the pan-seared halibut with lemony zoodles today, I will use Queen Sea Bass instead. Let you know how it goes.

    Reply

  13. This was a great recipe, and I’m sure I will make this regularly! I even forgot the basil, and it was still so tasty and flavorful. Thank you very much for the great meal!

    Reply

  14. Beautiful flavors and so simple! I used lemongrass grown in our garden, (frozen) Kaffir lime leaves and Thai basil grown in our garden. We used prawns and served them over coconut brown rice (with Kaffir lime leaves added) with grilled asparagus. Marinated the prawns in olive oil, lemon juice, s&p. I didn’t use chiles, but I will when I make it again. Thank you for the inspiration. The next time I will use scallops just because I love them and want to change it up for fun and yum factor.

    Reply

  15. This was excellent and exactly what I was looking for. Easy to make with lots of flavor. I love ginger so grated the ginger and used about a 2″knob of it. I substituted the white vinegar with rice wine vinegar and used a splash of tamari and ponzu in place of fish sauce.

    Reply

    1. That is a great question Jan. To be honest, I’ve never used dried. I think it would be ok, but not 100% sure. If you do try it with dired, will you let me know what you think?

      Reply

      1. I just tried this with dried… it’s too hard so the meal was somewhat wasted 🙁 but the sauce tasted like PERFECTION and so easy to make. I will make it again and either omit the lemongrass entirely or hunt down fresh.

        Reply

        1. Oh shoot. Do you mean dried Lemongrass? There’s also lemongrass paste if you can track it down.

          Reply

          2. Oh shoot. It really makes the sauce. Sometimes you can find lemongrass paste in a tube, in the refrigerated section of the grocery store by the fresh herbs. Try there?

  17. Yum! Easy and delicious. I added a lot more lime, fish sauce and chilli to the recipe. Next time I will add the chilli earlier.

    Reply

  18. Hi Sylvia,
    I have a lot of 16-20 shrimp I need to cook. Could I substitute them in place of the scallops (as much as I love scallops)? The sauce sounds amazing and it seems like it should work with shrimp. Thanks!

    Reply

      1. Hi Sylvia,
        It turned out great with the shrimp! I just need to know how you zested you lime to get those cool long lime zest strips. Will you share your secret? Thank you for such great recipes. I have loved everyone that I have made.

        Reply

        1. Thanks Cynthia! Im glad it turned out! I use a zyliss esay grip zester for the lemon zest. 🙂

          Reply

  19. Wow!! This looks so delicious!! I have never cooked with lemongrass and am excited to give this a shot.

    Reply

  20. Just run into your blog today, amazing recipes. Thanks for sharing all these, I try to cook it at home!

    Reply

  21. I just made this. Lately, no matter how good the food, i am bored with it by the time I dish it up. This recipe was the exception….felt like I was eating restaurant food even after sweating it out cooking! Absolutely delish. This is now my go-to blog for cooking. Really like your international flavourings. Looking forward to working my way through your archives. I aspire to your lovely platings!

    Reply

  22. oh… i think this is asian food right. i alway love asian food especially Chinese food and Viet Nam food.
    Thanks for this recipe.

    Reply

  23. ooh, these scallops are gorgeous! lemongrass goes with seafood and coconut milk so well. I always think it smells like froot loops cereal – ha!

    Reply

  24. Sylvia, I really love your site. You have the most amazing recipes. They are always so beautifully presented, you really must be proud.
    Hope you are having/or had a happy weekend.

    Reply

      1. Thank you Sylvia 🙂 . I have a long way to go, to get a site even half as good as yours, but thanks again, I appreciate your kindness.

        Reply

  25. Wow – love scallops and have been wanting to experiment with lemongrass more (so much to learn)! Thanks Sylvia!! Have a lovely Sunday. Heather

    Reply

Originally Posted

Last Updated

Categories

Our Latest Recipes