Description
A delicious dish featuring seared scallops served over jasmine rice with a flavorful coconut sauce infused with lemongrass, garlic, and lime.
Ingredients
Scale
- 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)
- 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 to taste
- Garnishes: Thai basil, lime zest, lime wedges, sriracha
Instructions
- 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.
- In a medium saucepan, sauté 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.
- Season scallops lightly with salt and pepper.
- 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.
- 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
- The coconut milk should be full-fat for the best flavor.
- Kaffir lime leaves add a unique flavor but can be omitted if not available.
- Adjust the spiciness with the amount of chili pepper added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg