Seared scallops with tamari, lemongrass and chilli

Seared scallops with tamari, lemongrass and chilli

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

I was lucky enough to have packed a bag of charcoal and a small wire grill when I visited the wholesale seafood market in Phan Thiet. There were scallops, clams, oysters and mussels in abundance, all stacked up in large pyramid-shaped piles. I couldn’t help but cook up some scallops, right there and then. They were deliciously succulent and sweet. Here I use tamari, as it is richer in flavour and colour than regular soy sauce. Another added bonus is that tamari is gluten free.

Ingredients

Quantity Ingredient
70ml tamari
1 1/2 tablespoons lemon juice
1/2 teaspoon chilli oil
1 teaspoon lemongrass, finely diced, white part only
1 garlic clove, crushed
1 tablespoon brown sugar
2 kaffir lime leaves, stems removed, finely sliced
2 tablespoons vegetable oil
16 scallops, roe removed
1 long red chilli, seeded and julienned
coriander sprigs, to garnish

Method

  1. In a mixing bowl, combine the tamari, lemon juice, chilli oil, lemongrass, garlic, sugar and half the lime leaves. Whisk well to dissolve the sugar, then set the dressing aside.
  2. Heat a flat chargrill pan or frying pan to very high. Add the vegetable oil.
  3. Add the scallops to the pan and allow to cook for 30 seconds before turning. Take care not to cook the scallops all the way through, as they will continue to cook once taken off the heat. The scallops should be slightly caramelised around the edges.
  4. Remove the seared scallops to a serving platter (or to individual clean scallop shells, if you have some). Spoon the dressing over, garnish with the remaining lime leaves, chilli and coriander and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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