Scallops with Ginger and Lemongrass
Recipe: #43945
December 14, 2024
Categories: Scallops, Appetizers, Australian, Christmas, Easter, Romantic Dinner, Grilling (Outdoor), No Eggs, Non-Dairy, Herbs, Open Fire, more
"This is a W.Weekly. recipe I have had for a few years now. This recipe is so easy to make, and looks so impressive on a plate. Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (39.1 g)
- Calories 31.1
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 7.6 mg
- Sodium - 194.1 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.2 g
- Protein - 4 g
- Calcium - 4.9 mg
- Iron - 0.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat a barbecue to medium heat.
Step 2
In a bowl, combine the lemongrass, ginger, chili, sesame oil, mirin, fish sauce and lime juice; let stand 3 minutes.
Step 3
Spoon half the lemon grass mixture over the scallops.
Step 4
Barbecue the scallops about 2 minutes or until just cooked through.
Step 5
Spoon remaining lemongrass mixture over scallops and serve sprinkled with coriander.
Tips
No special items needed.
0 Reviews
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