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Sauteed Scallops with Lemongrass, Ginger and Sesame

by · November 29, 2010

Sauteed Scallops With Ginger, Lemon Grass and Sesame

(serves 2)

good splash toasted sesame oil

knob of butter

1/2 inch knob ginger, grated

2 cloves garlic, minced

2-inch stalk lemon grass, minced

juice of 1/2 lemon

Heat the oil and butter in a heavy frying pan till very hot.  Stir in the ginger, garlic and lemon grass and sizzle just a tiny bit, then place scallops in the pan and cook for about 1 1/2 minutes on each side, till golden, but still completely tender inside.

Remove to a warm plate, then squeeze lime juice into the pan and sizzle up the buttery spicy juices.  Pour over the scallops and eat straightaway.

2 Responses

  1. Donna Brorby says:
    October 25, 2011 at 7:25 am

    Great recipe. I had never used lemon grass before, I was making scallops, I looked for a recipe, found yours, and the result was delicious. Thank you.

    Recipe: Sauteed Scallops With Ginger, Lemon Grass and Sesame

  2. Kristen Frederickson says:
    October 25, 2011 at 11:17 am

    Lovely, Donna, glad you enjoyed it! I haven’t made that recipe in an age, as we usually prepare scallops either with a garlic-parsley sauce, or as a salad with beets, goat cheese and bacon. Try those too!