Ingredients for Chili Lime Scallops
- 1 pound sea scallops
- 1 stalk lemongrass
- 1-2 Thai chilies
- 2 tablespoons lime juice
- 2 spring onions
- 2 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Butter
- 1 tablespoon oil
- fresh chopped coriander
- 1 cup cooked basmati rice
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How to Make Chili Lime Scallops
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1-2 finely chopped Thai chilies (adjust to your spice preference), 2 minced cloves of garlic, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Sauté for 1 minute until fragrant.
- Add 1 stalk of lemongrass (finely chopped) and 2 chopped spring onions to the skillet. Sauté for another 2-3 minutes until softened but not browned.
- Add 1 pound of sea scallops (patted dry) to the skillet. Sauté for 1-2 minutes per side, or until opaque and cooked through. Remove scallops from skillet and set aside.
- Add 2 tablespoons of lime juice to the skillet and scrape up any browned bits from the bottom. Simmer for 30 seconds to create a sauce.
- Place 1 cup of cooked basmati rice in the center of each plate. Arrange the scallops around the rice. Drizzle the chili-lime sauce generously over the scallops.
- Garnish with fresh chopped coriander and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
7g
Fat
77g
Carbs
4g
