Coconut Lemongrass Scallops with Lime

Coconut Lemongrass Scallops with Lime
from Feasting At Home

You need 14 Ingredients
Showing 4 out of 9 Steps
  1. Gently rinse and pat dry scallops. Season with salt and pepper.
  2. Add coconut milk, ½ of the lime zest (save the rest for garnish) the smashed lemongrass and the ginger, 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 taste. Adjust with more lime or fish sauce if you want. Add a few slices of fresh red chili for heat. Set aside and let flavors infuse while the rice is cooking.
  3. In a small sauce pan, simmer shallot in vinegar on low heat, until vinegar reduces almost completely, about 5 minutes.
  4. Put a small pot of rice to cook on stove.

Feasting At Home

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