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