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.