A few years ago I was asked to cook an entrée for a mates wedding, using scallops. They had been given about 10kg of fresh Tasmanian Scallops, by one of the local divers. After some trial and error I came up with this light fresh dish that went over a treat.
Melt the butter in a hot skillet and sauté the chilli, garlic, cumin and coriander.
Reduce the heat slightly and add the lemon grass and the spring onion until they have softened, but not browned.
Add the scallops and sauté for about 30 to 40 seconds each side so they are just starting to turn from translucent to opaque and have coloured slightly.
Place half a cup of cooked basmati rice in the centre of a plate and arrange the scallops around it.
Deglaze the pan with the lime juice and drizzle over the scallops.
Garnish with fresh coriander and serve.
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