Episode 20 - Grilled Scallops with Lemongrass and Mandarin Dressing
Grilled Scallops with Lemongrass and Mandarin Dressing
1 mandarin, juiced and zested
40 ml vegetable oil
1 lime, juiced and zested
20 ml fish sauce
40 ml palm sugar syrup
1 stem lemongrass, finely chopped
1 long red chilli, finely chopped
1 cup coriander picked leaves, torn
1 cup thai basil picked leaves, torn
12 scallops, removed from shells and shells cleaned and reserved
- To make the dressing, combine mandarin juice, 20 ml vegetable oil, lime juice, fish sauce, palm sugar syrup, lemongrass, red chilli and herbs in a medium bowl and whisk with a fork until well combined. Adjust seasoning and set aside.
- Heat a large frypan over high heat. Add remaining 20 ml vegetable oil to pan and cook seasoned scallops for 30 seconds on each side. Remove from heat and place on cleaned shells and place onto serving plates.
- Drizzle with dressing.