Pan Seared Scallops/Garlic and Lemongrass Sauce
Hey Big Dreamer!
“I want to be like the other explorers papa.” Little Scallop White cried.
“Why can’t I ever leave the house?” He demanded answers from a father, who was frightened to tell his son, the horrors that awaits him.
“Son, you are just going to have to trust me on this, and drop this fantasy of yours.” The father begged hoping to change the subject.
But little Scallop White was an adventurous soul.
His curiosity for the outside world grew with every passing moment.
He heard tales of tall brown giants with fluffy green hair that always blew in the sky,
aliens with weird shaped heads who spoke an unusual language, and a queen with magical powers who ruled over all 8 kingdoms.
Scallop White knew he had to explore all of what the outside world had to offer.
“I’ll just wait for him to fall asleep tonight and I’ll sneak out!” He thought to himself
the night’s sky filled Scallop’s room and the loud snore from papa was all the confirmation he needed to make a run for it.
He rolled out of bed to land on the floor gently and slid across to the outside door.
He started to open the door and then a loud boom went off into the air and the warning sirens went off with flashing lights.
Papa awoke to this loud sound to see Scallop outside.
He ran towards the door screaming, “No Scallop, get back in here at once!”
Before papa can get to little Scallop White, 2 lemongrass horses pulled up with evil Garlican warriors on them.
They snatched up little Scallop, “You will make a fine treat for the queen.” They laughed.
Scallop white was confused and did not know what to make of this situation.
He screamed out to his papa, “What is happening papa, help me!”
Papa, with tears in his eyes responded, “There’s nothing I can do now my son. You have been Chosen.”
Nutritional facts based on a single serving:
Pan Seared Scallops w/ Garlic & Lemongrass sauce
Light, sweet, buttery taste of scallops is paired with a pinot gris for an amazing lunch experience!
- 10 oz Scallops
- 2 lemongrass stalks
- 3 cloves of garlic I’m a garlic freak, but you can use 1 clove if you like
- ¼ cup of chopped onions
- 1 tablespoon of butter
- 3 tablespoons of olive oil
- 1 teaspoon of sugar
- ¼ cup White wine I used pinot
- ¼ cup of water
Make sure to use a wine that you like but note that it should be a white wine (such as Sauvignon Blanc) and not red for this dish. You can omit the wine if you are unsure but the flavor of the dish will be different.
- Food processor
- Fry pan
This is a simple dish to make and it cooks fast. Here’s the get down:
Chop off the tops and bottoms off your lemon grass and then chop them into chunks. Peel your garlic and add both items to your food processor with 1 tablespoon of oil. Blend until it is well mixed and fragrant. Depending on the size of your food processor, you might have to stir things around a bit in the middle of the blending (turning off the processor first of course!)
Add some salt and pepper to both your scallops. These beauties soak up flavor very easy, so trust me, a little goes a long way. You do not want salty scallops.
In your fry pan, turn the heat to medium high and add your butter and 1 tablespoon of olive oil. Let that heat until the butter is melted and the bubbling has subsided.
Add your scallops to the pan and cook one side for 3 minutes and then flip them and cook the other side for 2-3 minutes hoping that you get some nice color to them.
Hey I see you! Fight the urge to swirl these around in your pan and take the time to actually flip them Mkay!
Plate the scallops and in the same pan add the rest of the olive oil and your onions. Yes the pan looks gross, but that’s the good stuff! You want that flavorful treat!
Cook the onions for about 1 minute until the look golden and then add your garlic and lemongrass mix.
Let this cook for an additional 1-2 minutes and now its time to deglaze the pan
Add your wine to the pan and relax, you will not get drunk! The alcohol content will evaporate in the cooking process and you are left with a light and flavorful sauce that compliments the scallops and lemongrass.
Turn the heat on the stove down to a low simmer and let this cook for about 2 minutes.
I like to add water at this point to make my sauce a little lighter in flavor and texture.
If you need more sauce, I will then add the water and not more wine, as this will over power the flavor of the dish, and you want the lemongrass and garlic to be your star players!
Let this cook on low for another minute and taste. Use your judgement and add some salt and pepper, keeping in mind you don’t want salty scallops. Trust me, I had to learn the hard way.
Take your sauce off the heat and add your scallops back in and then plate.
You can pair this meal with a nice pear and apple salad. Or Zucchini noodles would be delicious with this!
If you want to live on the wild side, have a glass or two of that wine you purchased to go along with this dish!
Morbid story much?!
Don’t be sad by Little Scallop White’s story.
Queen Butteresha ended up falling madly in love with him and they lived happily ever after!
Need help creating more meals like this? Check this out