Equipment
Ingredients
Scallops
- 450 g bay scallops, side muscle removed if present
- 15 ml avocado oil
Aromatics & Sauce
- 15 g lemongrass, finely minced
- 10 g garlic, minced
- 10 g fresh ginger, peeled and grated
- 2 bird's eye chili, thinly sliced
- 30 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 15 g coconut sugar
Serving
- 150 g butter lettuce, leaves separated, washed and gently dried
- 10 g fresh cilantro, roughly chopped
- 10 g fresh mint, torn
Nutrition (per serving)
Method
Pat the bay scallops completely dry using paper towels. Moisture on the exterior will cause the scallops to steam instead of searing properly.
In a small mixing bowl, vigorously combine the fish sauce, freshly squeezed lime juice, and coconut sugar until the sugar is fully dissolved.
Heat the avocado oil in a wok or large heavy skillet over high heat until shimmering. Add the scallops in a single layer and leave undisturbed for 1 minute to develop a golden crust.
Add the minced lemongrass, garlic, ginger, and bird's eye chili to the pan. Toss continuously for 30 seconds until the aromatics release a strong fragrance.
Pour the fish sauce mixture into the pan. Stir aggressively for another 30 seconds, tossing the scallops until coated with the glaze. The scallops should reach an internal temperature of 54°C/130°F.
Remove the pan from the heat immediately. Gently mix in the fresh cilantro and torn mint leaves so they wilt slightly in the residual heat.
Spoon the warm scallop and aromatic mixture into the prepared butter lettuce cups. Serve immediately.
Chef's Notes
- Bay scallops are significantly smaller than sea scallops, making them perfect for quick, high-heat applications like stir-frying.
- For the most authentic lemongrass flavor, always peel away the tough, woody outer layers. The inner core should be tender enough to mince finely and eat.
- If your scallops are 'wet packed' (treated with sodium tripolyphosphate), they will release more water. Try to source 'dry packed' scallops for the best sear.
Storage
Refrigerator: 1 day — Store the cooked scallops and lettuce leaves in separate airtight containers.
Reheating: Reheat gently in a skillet over low heat for 1 minute just to warm through, or serve chilled.
