Seared Scallops with Lemongrass and Coconut

Marisa Dooley (author) Jan 31, 2021
Seared Scallops with Lemongrass and Coconut
Average Recipe
Prep Time
10 minutes
Cook Time
10 minutes

Scallops are quick to prepare at home and simple to make when you know a few tricks. The goal is to quickly sear the first side of the scallop in a very hot skillet, flip and quickly cook the second side. You will likely not get a nice sear on the second side, as you have to be careful to not overcook the scallops and make them tough. The scallop should still feel soft when pressed on with your finger, and the inside should be creamy and just barely translucent. Serve this scallop dish over your favorite type of rice such as Jasmine Rice, or Riced Cauliflower if you are excluding grains from your diet.

1½ pounds scallops
1 tablespoons avocado oil
½ teaspoons kosher salt
2 large shallots peeled and thinly sliced
2 lemongrass stalks thinly sliced
3 cloves garlic thinly sliced
2 teaspoons finely grated fresh ginger
1 pinches crushed red pepper flakes
1 cans coconut milk
2 teaspoons fish sauce
1 limes juiced
½ cups loosely packed cilantro