Sauteed Scallops with Lemongrass, Ginger and Sesame
Sauteed Scallops With Ginger, Lemon Grass and Sesame
(serves 2)
good splash toasted sesame oil
knob of butter
1/2 inch knob ginger, grated
2 cloves garlic, minced
2‑inch stalk lemon grass, minced
juice of 1/2 lemon
Heat the oil and butter in a heavy frying pan till very hot. Stir in the ginger, garlic and lemon grass and sizzle just a tiny bit, then place scallops in the pan and cook for about 1 1/2 minutes on each side, till golden, but still completely tender inside.
Remove to a warm plate, then squeeze lime juice into the pan and sizzle up the buttery spicy juices. Pour over the scallops and eat straightaway.
Great recipe. I had never used lemon grass before, I was making scallops, I looked for a recipe, found yours, and the result was delicious. Thank you.
Recipe: Sauteed Scallops With Ginger, Lemon Grass and Sesame
Lovely, Donna, glad you enjoyed it! I haven’t made that recipe in an age, as we usually prepare scallops either with a garlic-parsley sauce, or as a salad with beets, goat cheese and bacon. Try those too!