Scallops with lemongrass and chilli

Make these scallops for a quick and easy starter recipe with a fragrant dressing
By Luke Nguyen
Scallops with lemongrass and chilli
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 70 ml tamari, or gluten free dark soy sauce
  • 1½ tbsp lemon juice
  • ½ tsp chilli oil
  • 1 tsp lemongrass, finely diced, white part only
  • 1 garlic clove, crushed
  • 1 tbsp brown sugar
  • 2 kaffir lime leaves, stems removed, finely sliced
  • 2 tbsp vegetable oil
  • 16 scallops, roe removed
  • 1 long red chilli, seeded and julienned
  • coriander, to garnish


1. In a mixing bowl, combine the tamari, lemon juice, chilli oil, lemongrass, garlic, sugar and half the lime leaves. Whisk well to dissolve the sugar, then set the dressing aside.

2. Heat a flat chargrill pan or frying pan to very high. Add the vegetable oil. Add the scallops to the pan and allow to cook for 30 seconds before turning. Take ¬care not to cook the scallops all the way through, as they will continue to ¬cook once taken off the heat. The scallops should be slightly caramelized around the edges.

3. Remove the seared scallops to a serving platter, or to individual clean scallop shells, if you have some. Spoon the dressing over, garnish with the remaining lime leaves, chilli and coriander and serve.

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