Lemongrass Seared Scallops

3 tablespoons rice vinegar
3 tablespoons lemongrass, finely chopped
1 teaspoon ginger, minced
1-2 Thai peppers, finely chopped
1 teaspoon soy sauce
1 teaspoon sesame oil
6-8 large sea scallops
2 tablespoons canola oil

Mix together rice vinegar, lemongrass, ginger, Thai peppers, soy sauce and sesame oil in a shallow plate or bowl. Take the sea scallops and remove the tiny side muscle. Place the sea scallops in the marinade for 2 minutes on each side.

Heat the canola oil over medium-high heat in a medium-sized skillet. When the oil is hot, place the scallops in the pan, searing on both sides 2-3 minutes until a crust forms. Be sure to watch for the crust as you may need an extra minute more depending on the heat of your burner and type of pan you’re using.

Remove the seared scallops from the pan and set aside, tented with a bit of foil to keep them warm. Add the marinade to the pan to deglaze it. Continue to cook the marinade over medium heat, stirring frequently, to reduce about 5-7 minutes until the amount has decreased by half. Drizzle the sauce over the scallops and serve with rice and sautéed vegetables.


Makes 2-3 servings.

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