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Lartisan thai style scallopswith lemongrass cilantro sauce - Extra large standard

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

Mango, Pepper & Peanut Salad over Coconut Rice

940 cals

30 mins

Description

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.

Contains:

Peanuts, Scallops

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

47g

Saturated Fat

16g

Sodium

900mg

Total carbs

100g

Sugar

19g

Protein

32g

Fibres

7g

Recipe Instructions

L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #1 Make the coconut rice
Step 1: 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.
L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #2 Mise en place
Step 2: 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.
L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #3 Toast the peanuts
Step 3: 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.
L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #4 Make the salad
Step 4: Make the salad
In a large bowl, combine the sweet pepper, mango, peanuts, ½ the sauce and S&P.
L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #5 Cook the scallops
Step 5: 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.
L’Artisan: Thai-Style Scallops with Lemongrass-Cilantro Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the coconut rice between your plates. Top with the scallops and salad. Spoon the remaining sauce over. Bon appétit!