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.


  • 500g fresh scallops cleaned, with coral intact

  • 2 tblsp finely chopped lemongrass

  • 1 Thai chilli finely chopped

  • 60 ml Lime juice

  • 1 spring onion finely chopped

  • 1 clove of garlic finely chopped

  • 1 tsp dried coriander

  • 1 tsp dried cumin

  • 60g butter


  • 1.

    Melt the butter in a hot skillet and sauté the chilli, garlic, cumin and coriander.

  • 2.

    Reduce the heat slightly and add the lemon grass and the spring onion until they have softened, but not browned.

  • 3.

    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.

  • 4.

    Place half a cup of cooked basmati rice in the centre of a plate and arrange the scallops around it.

  • 5.

    Deglaze the pan with the lime juice and drizzle over the scallops.

  • 6.

    Garnish with fresh coriander and serve.

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