RECIPE STARTS HERE

Lemongrass Scallop Brochettes
This is a recipe for one main course. Adjust accordingly for more servings.

3 tablespoons rice vinegar, divided
1 tablespoon plus 2 tablespoons finely chopped lemongrass, tough outer stalks removed
1/2 teaspoon oriental sesame oil
4 tablespoons canola oli, divided

6 asparagus spears
1 cup mixed baby greens

6 large sea scallops
2 tablesppons rice flour
2 8-inch wooden skewers

• Whisk 1 tablespoon rice vinegar, 1 teasoon lemongrass, and sesame oil in a small bowl. Gradually whisk 3 tablespoons canola oil into dressing.

• Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; pat dry. Fan out on serving plate with tips across plate. Place greens over bottom ends of asparagus.

• Sprinkle scallops with salt and pepper. Place 1 tablespoon lemongrass in small bowl. Place rice flour in another small bowl. Press scallops into lemongrass to adhere, then dredge in flour. Thread 3 scallops on each skewer, leaving 1/2 inch space between each.

• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium high heat. Add scallops and cook until just opaque in center and browned on both sides, about 2 minutes per side. Place scallop skewers across tips of asparagus.

• Add remaining 2 tablespoons rice vinegar and 1 tablespoon lemongrass to skillet. Boil until reduced to 2 teaspoons, about 1 minute. Drizzle over scallops.

• Drizzle dressing made at beginning over greens and asparagus and serve.

 

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