Scallops are the fast thing I seem to make, and also the easiest. They literally are placed in a hot pan with oil for a minute and then flipped and cooked another minute. So if you, like me, like to have some quick weeknight dinners to pull out of your back pocket here is another one of those!
The recipe came from:
The recipe tagged was for Seared Scallops with Tamari, Lemongrass and Chilli.
To start with I made the sauce. I mixed tamari (or soy sauce) with lemon juice, chilli oil, lemongrass, garlic, a kaffir lime leaf and brown sugar.
I then placed a large skillet over high heat with vegetable oil in it. Once hot I added lightly salted and peppered scallops.
I let the scallops cook a minute, flipped and cook another minute. I served the scallops over a rice pilaf with asparagus. Then I drizzled the sauce over the scallops and rice.
How did it taste: That sauce is flavorful! The heat from the chilli oil worked really nicely with the acid from the lemon juice, lemongrass and lime leaf. I love quick meals like this one! It’s definitely a keeper to make again and again!!
- 1 oz soy sauce
- 3/4 TB lemon juice
- 1/4 tsp chilli oil
- 1 tsp lemongrass, white parts only, minced
- 1 clove garlic, crushed
- 1/2 TB brown sugar
- 1 kaffir lime leaf, stem removed and finely sliced
- 1 TB vegetable oil
- 8 large scallops
- salt and pepper
- In a small bowl mix the soy sauce, lemon juice, chilli oil, lemongrass, garlic, brown sugar and lime leaf. Set the sauce aside.
- Heat oil in a large skillet over high heat. Season scallops with salt and pepper and add them to the hot pan. Cook one minute, flip and cook an additional minute.
- Serve drizzled with the sauce.
- serves 2