Coconut Lemongrass Scallops with Lime Recipe
Seared scallops with coconut lemongrass sauce, fresh basil and lime zest. This healthy and delicious Thai-inspired dinner is full of amazing flavor and quick to make.
How to Make the Best Coconut Lemongrass Scallops with Lime
This Coconut Lemongrass Scallops with Lime recipe brings the bright, aromatic flavors of Thai cuisine right to your dinner table. Perfectly seared scallops are nestled in a silky coconut lemongrass sauce that’s infused with ginger, lime, and just a hint of heat. It’s an impressive dish that comes together in under 30 minutes.
The key to this recipe is building layers of flavor in the sauce. Reducing the shallots in vinegar creates a tangy base, while the lemongrass and ginger infuse the coconut milk with their fragrant essence. A squeeze of fresh lime and a drizzle of fish sauce balance everything with brightness and depth.
Serve these scallops over steamed jasmine rice with ribbons of fresh basil and a drizzle of sriracha for those who like extra heat. This elegant dish is perfect for a weeknight dinner that feels special or for impressing guests without spending hours in the kitchen.
Coconut Lemongrass Scallops with Lime
Seared scallops with coconut lemongrass sauce, fresh basil and lime zest. This healthy and delicious Thai-inspired dinner is full of amazing flavor and quick to make.
Ingredients
Coconut Lemongrass Sauce
Scallops
For Serving
Instructions
Prepare the Sauce
- Put a small pot of rice to cook on the stove.
- In a small saucepan, simmer shallot in vinegar on low heat until vinegar reduces almost completely, about 5 minutes.
- Add coconut milk, half of the lime zest (save the rest for garnish), the smashed lemongrass, and the ginger. Simmer gently on medium-low heat for 5 minutes. Do not over boil.
- Stir in 1½ teaspoons fish sauce and 1 tablespoon lime juice, then turn the heat off and taste. Adjust with more lime or fish sauce if desired. Add a few slices of fresh red chili for heat if using.
- Set aside and let flavors infuse while the rice is cooking.
Sear the Scallops
- Gently rinse and pat dry scallops. Season with salt and pepper.
- In a skillet, heat coconut oil over medium heat. When the skillet is hot, add the scallops and sear each side for 2-3 minutes depending on size.
- When done to your liking, set aside and give a little squeeze of lime.
Assemble and Serve
- When ready to serve, warm up the sauce just a bit and strain.
- Divide rice among bowls, top with scallops, then spoon the flavorful lemongrass coconut sauce over top.
- Garnish with fresh basil ribbons and remaining lime zest. Enjoy!
Notes
- You can substitute shrimp for scallops if preferred.
- Full-fat coconut milk works best for a rich, creamy sauce.
- Kaffir lime leaves can be added to the sauce for extra fragrance.
