Restaurants›Wildflower›Lemongrass Skewered Scallops* Recipe

Lemongrass Skewered Scallops* Recipe

Inspired by Wildflower
Time1h
Serves4

"forbidden" black rice, sautéed snap pea, soy butter

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Instructions

1

Prepare the Black Rice

Rinse the black rice under cold water until the water runs clear. In a medium pot, combine the black rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2

Prepare the Scallops

While the rice is cooking, prepare the scallops. Pat them dry with a paper towel and season with salt and black pepper. Cut the lemongrass stalks into 6-inch pieces and thread a scallop onto each piece, securing them with the lemongrass.

3

Sauté the Snap Peas

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the snap peas and minced garlic, sautéing for 3-4 minutes until the peas are tender-crisp. Season with salt and set aside.

4

Grill the Scallops

Preheat a grill or grill pan over medium-high heat. Brush the grill with the remaining olive oil. Place the scallop skewers on the grill and cook for about 2-3 minutes on each side until they are opaque and cooked through. Remove from the grill.

5

Prepare the Soy Butter

In a small saucepan, melt the unsalted butter over low heat. Stir in the soy sauce and mix well. Remove from heat.

6

Serve

To serve, place a scoop of black rice on each plate, top with the sautéed snap peas, and arrange the grilled scallops on top. Drizzle with the soy butter and garnish with lime wedges.