Chili Lime Scallops - cooking recipe

Ingredients

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Preparation

saute the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
Add the scallops and saute for one minute or until they turn from translucent to opaque.
Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
Garnish with fresh coriander and serve.