Seared Scallops with Coconut-Lemongrass Sauce
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

Seared Scallops with Coconut-Lemongrass Sauce

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 39%
CARBS 47G37% OF CAL
3G FIBER40G OTHER4G TOTAL SUGAR
FAT 29G51% OF CAL
24G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared scallops in a fragrant coconut-lemongrass sauce with basil and lime, served over rice. A quick Thai-inspired dinner with complex flavors and fresh herbs.

mainthaibowlshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked jasmine rice
  • 1 ⅓ cup water
  • ¼ 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 ½ 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
PREP
10M
SODIUM
1029MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.