Seared scallops with tamari, lemongrass and chilli
serves
4
"Tamari is a Japanese sauce made from soy and rice. It’s a byproduct of miso paste – the liquid that’s squeezed out when miso is pressed. It’s slightly thicker than soy sauce with a rich, savoury flavour. Combined with lemongrass and chilli, it makes a perfect sauce for some plump seared scallops." - Luke Nguyen
This recipe is by Luke Nguyen
Ingredients (10)
- 1/4 cup (60ml) tamari
- 1 1/2 tbs lemon juice
- 1/2 tsp chilli oil
- 1 tsp finely chopped lemongrass, white part only
- 1 garlic clove, crushed
- 1 tbs brown sugar
- 2 makrut lime leaves, stems removed, leaves shredded
- 2 tbs vegetable oil
- v16 scallops, roe removed, shells reserved to serve (optional)
- 1 long red chilli, deseeded, very finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the dressing, place tamari, lemon juice, chilli oil, lemongrass, garlic, sugar and half the lime leaves in a small bowl. Whisk until sugar has dissolved. Set aside.
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2.Heat oil in a large frypan over high heat.
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3.Pat scallops dry with paper towel and, when pan is hot, sear scallops for 1 minute, turning halfway, until golden on both sides. Take care not to overcook them (see notes).
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4.Transfer to a serving platter and season to taste. Sprinkle with chopped chilli and drizzle with dressing to serve
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5.Place scallops in reserved shells (if using). Season, and drizzle with dressing. Scatter scallops with remaining makrut lime leaves and chopped chilli to serve.
Recipe Notes
Be sure not to overcook your scallops, as they will become tough. Sear them quickly in a hot pan, turning only once.
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