Thai Lemongrass Scallops
with Apple Salad & Coconut-Lime Rice
Cooking time
30 minutes
Servings
2/4
Calories
1090 /serving
Let a blast of tropical tastes awaken your senses. The intoxicating perfume of lemongrass entwines with cilantro and lime on pillowy pan-seared scallops. Sautéed veggies add luminous green crunch, while apple matchsticks take charge of the salad and jasmine rice is lavished with coconut milk.
We will send you:
- 340g Scallops
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 225g Asian greens (yu choy or gai lan)
- 14g Cilantro
- 1 Apple
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15g Minced lemongrass
- 160g Jasmine rice
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Milk • Scallops
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Zester
3 or 6 tbsp Butter
Total Fat
60 g
Saturated Fat
44 g
Sodium
1050 mg
Total Carb
102 g
Sugars
15 g
Protein
34 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, ¾ of the coconut milk (shake well before adding) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the liquid has been absorbed. Swirl the pot, covered, every 5 min. to combine the coconut milk.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string along each pod.
- Remove the bottom ½ inch of the yu choy stems; halve crosswise.
- Zest and juice the lime.
- Roughly chop the cilantro leaves and stems.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the string peas and sauté, 1 to 2 min., until crisp-tender.
- Add the yu choy and sauté, 2 to 3 min., until tender; season with ½ the spices and S&P.
Cook the scallops & make the sauce
- Meanwhile, rinse the scallops under cold water and pat dry. If necessary, remove the muscle on the edge; season with the remaining spices and S&P.
- In a second large pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate.
- Heat the same pan on medium. Add the lemongrass and sauté, 1 to 2 min., until fragrant.
- Add 3 tbsp butter, 2 tbsp water (double both for 4 portions) and ½ the lime juice. Cook, stirring occasionally, 2 to 3 min., until slightly reduced.
Make the salad
- Core and cut the apple into matchsticks.
- In a medium bowl, combine the apple, ⅔ of the cilantro, the remaining lime juice, a drizzle of oil and S&P.
Finish & serve
- To the pot of rice, add the lime zest and S&P; stir well.
- Divide the rice between your plates.
- Top with the vegetables and scallops.
- Spoon the sauce over.
- Garnish with the salad and remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
