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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too. Ingredients:
600 g fresh scallops |
2 tablespoons finely chopped lemongrass |
1 thai chile, finely chopped |
60 ml lime juice |
1 spring onion, finely chopped |
1 garlic clove, finely chopped |
1 teaspoon dried coriander |
1 teaspoon ground cumin |
60 g butter |
Directions:
1. sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
2. Add the scallops and sauté for one minute or until they turn from translucent to opaque.
3. Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
4. Garnish with fresh coriander and serve.
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