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Ingredients
2 tablespoons lemon juice
2 tablespoons fish sauce
½ teaspoon chili powder
½ teaspoon sugar
2 tablespoons chicken stock or fish broth
1 ½ pounds whole bay scallops or quartered sea scallops (see note)
1 kaffir lime leaf, finely slivered
1 stalk lemongrass, crushed and minced
1 shallot, finely minced
1 scallion, cut on the diagonal in 1-inch slices
1 teaspoon finely minced fresh coriander leaves
Boston lettuce leaves
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 27 milligrams cholesterol; 97 calories; 1 gram fat; 1 gram fiber; 931 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
- Step 2
Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
- Step 3
Serve immediately on a bed of lettuce leaves.
A variety of seafood can be prepared according to this recipe, including shrimp, lobster or halibut. Cooking times must be adjusted to the density of the fish being used.
Private Notes
Comments
I've made this twice now. Quick, healthy and wonderful. Used lime juice instead of lemon second time and added Thai basil for a nice touch. Served individuals with scallops a ramekin set on a plate with the lettuce leaves.