Sunday, March 11, 2012

Recipe for Braised Scallops

Time:  20 minutes
Yield: 4 servings


  • 16 large scallops
  • 1 TBSP Olive oil
  • ½ cup finely diced red pepper, plus few matchsticks for serving
  • ½ cup finely diced sugar snap peas, plus few matchsticks for serving
  • 1 can coconut milk
  • 1 TBSP fish sauce
  • 1 TBSP finely grated fresh ginger
  • 2 TBSP finely chopped fresh lemongrass (or 2 TBSP lemon or lime juice if lemongrass is not available)
  • Salt and Pepper


  • Heat cast iron or other pan over high heat and add olive oil.
  • Season both sides of scallops with salt and pepper.
  • When oil is hot and shimmering, add scallops (watch for splattering) and sear on each side, about 30 seconds.
  • Remove scallops and turn heat to med-high.
  • Add red pepper and sugar snap peas, sauté for 3 minutes.
  • Add coconut milk, ginger, fish sauce, and lemongrass (or lemon/lime juice).
  • Turn heat to low and add scallops.
  • Simmer for 8-10 minutes until scallops are almost done (still slightly transparent inside).
  • Serve over rice with sprinkle of salt and pepper and garnished with matchsticks of red pepper and snap peas.