Lemongrass and Five-Spice Scallops Lemongrass and Five-Spice Scallops

Lemongrass and Five-Spice Scallops Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen Source: Canadian Living Magazine: September 2016

Fresh lemongrass adds a lovely, unexpected flavour to simple seared scallops. For the best texture, make sure not to overcook the scallops; once they're opaquae throughout, they're done.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 1 mango , peeled, cored and chopped
  • 400 g jumbo scallops (20 to 40 count), patted dry
  • 1/4 teaspoon each salt and pepper
  • 2 tablespoons finely grated lemongrass
  • 2 tablespoons vegetable oil
  • 1 tablespoon sodium-reduced soy sauce
  • 1 1/2 teaspoon five-spice powder

Method

Peel, core and chop mango; set aside. Sprinkle scallops with salt and pepper. In bowl, stir together lemongrass, 1 tbsp of the oil, the soy sauce and five-spice powder. Add scallops; toss to coat.

In large nonstick skillet, heat remaining oil over medium-high heat; cook scallops, turning once and adding half of the mango during last 2 minutes, until scallops are opaque throughout, about 5 minutes. Scrape into serving dish. Top with remaining mango.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 456 mg
  • Sugars 8 g
  • Protein 17 g
  • Calories 189
  • Total fat 8 g
  • Potassium 436 mg
  • Cholesterol 33 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 6
  • Fibre 0.0
  • Folate 7
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5
  • Vitamin C 25
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemongrass and Five-Spice Scallops

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