Chili Lime Scallops

"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."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
15mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • 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.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • 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.
  • Garnish with fresh coriander and serve.

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Reviews

  1. I made this recipe for my mom and she loved it- Thanks!
     
  2. Excellent scallops! I did have lemongrass--pared everything down to make a single serving. So easy to put together and such great flavor! I also had it with a Chardonnay.
     
  3. Great recipe Raxyl. I cooked 300g of Tasmanian scallops as a single serve but used the same amount of herbs and spices but with only 20g of butter. This gave a quite a powerful flavour which I liked but other's might like to stick with the original proportions. Otherwise I used the original recipe with the exception I replaced the lemongrass with lemon thyme just because a few places I checked didn't have any lemongrass. For the rice at the centre of the plate I didn't have Basmati so used a generic long grain rice cooked with a little Turmeric, along with a light salad. Made a great meal and I enjoyed along with some Penfolds Koonunga Hill Semillon Chardonnay.
     
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Tweaks

  1. Great recipe Raxyl. I cooked 300g of Tasmanian scallops as a single serve but used the same amount of herbs and spices but with only 20g of butter. This gave a quite a powerful flavour which I liked but other's might like to stick with the original proportions. Otherwise I used the original recipe with the exception I replaced the lemongrass with lemon thyme just because a few places I checked didn't have any lemongrass. For the rice at the centre of the plate I didn't have Basmati so used a generic long grain rice cooked with a little Turmeric, along with a light salad. Made a great meal and I enjoyed along with some Penfolds Koonunga Hill Semillon Chardonnay.
     

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