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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (397g) Recipe makes 2 servings |
||
| Calories 508 | ||
| Calories from Fat 241 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.9g | 41% | |
| Saturated Fat 15.6g | 77% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 163mg | 54% | |
| Sodium 661mg | 27% | |
| Potassium 1174mg | 33% | |
| Total Carbohydrate 14.5g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.0g | ||
| Protein 51.7g | 103% | |
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef Kate
On Mar 9, 2006
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.
From: Peter J
On Mar 7, 2006
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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