L’Artisan: Seared Scallops with Lemongrass & Lime
Apple-Cilantro Salad, Asian Greens & Coconut Rice
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
How do you put the win in winter? On a snowy eve, a blast of tropical tastes awakens the senses from hibernation. In this showcase for pillowy pan-seared scallops, the intoxicating perfume of minced lemongrass entwines with fresh cilantro and a squirt of lime juice. Rounding out this aromatic haven are three stellar sides. Sautéed string peas and Asian greens bring a luminous green crunch. Apple matchsticks take charge of a side salad. And rice lavished with coconut milk and lime zest is a cushy bed.
We will send you:
- 340g Scallops
- 100g Sugar snap peas (or snow peas)
- 1 Bunch of cilantro
- 1 Lime
- 1 Apple
- 225g Asian greens (yu choy or gai lan)
- 160g White rice
- 165ml Coconut milk
- 15g Minced lemongrass
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Scallops
You will need:
Medium pot
2 Large pans
Zester
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
23 g
Sodium
1050 mg
Total Carb
99 g
Sugars
12 g
Protein
33 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, coconut milk, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the liquid has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of 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. Sauté the string peas, 1 to 2 min., until crisp-tender. Add the yu choy and sauté, 2 to 3 min., until wilted; season with ½ the spices and S&P.
Cook the scallops & make the sauce
Meanwhile, rinse the scallops under cold water and pat dry with paper towel. 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. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate. Heat the same pan on medium. Sauté the lemongrass, 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
Meanwhile, 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.
