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L'artisan
Ready in 30 minutes

L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce

Mango, Pepper & Peanut Salad over Coconut Rice

Cooking time

30 minutes

Servings

2/4

Calories

940 /serving

These scallops are set to steal the show! They’re plumped and they’re pumped as they take centre stage in a sumptuous supper, basking in a sauce of lime, cilantro and lemongrass. To put more Southeast Asian elements on display, the pan-seared seafood sits atop a bed of fragrant jasmine rice, which absorbs a creamy dose of coconut milk as it cooks. Bring in brightness and beauty with a colour-saturated salad of mango, sweet pepper and toasted peanuts that glows in the footlights.

We will send you:

  • 340g Scallops
  • 1 Bunch of cilantro
  • 1 Lime
  • 1 Sweet pepper
  • 1 Mango
  • 165ml Coconut milk
  • 10g Minced lemongrass
  • 25g Chopped peanuts
  • 160g Jasmine rice
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Scallops

You will need:

Medium pot
Large pan
Zester
Peeler
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
16 g
Sodium
900 mg
Total Carb
100 g
Sugars
19 g
Protein
32 g
Fibre
7 g
Preparation
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Make the coconut rice
In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the lemongrass, 30 sec. to 1 min., until fragrant; season with ⅓ of the spices. Add the rice, coconut milk, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Mise en place
Meanwhile, zest and juice the lime. Core and medium-dice the sweet pepper. Peel and pit the mango; medium-dice. Finely chop the cilantro leaves and stems. In a medium bowl, make the sauce by combining the cilantro, lime zest and juice, remaining lemongrass, 3 tbsp oil (double for 4 portions), ½ the remaining spices and S&P.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Make the salad
In a large bowl, combine the sweet pepper, mango, peanuts, ½ the sauce and S&P.
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Cook the scallops
Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate.
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Plate your dish
Divide the coconut rice between your plates. Top with the scallops and salad. Spoon the remaining sauce over. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.