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Scallops on lemongrass skewers and scampi

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Ingredients for 5 servings:

  • 10 scallops, preferably fresh from the fishmonger
  • 5 stalk(s) lemongrass
  • 1 apple, peeled, grated
  • 125 ml apple juice
  • ½ jar fish stock
  • 1 tbsp butter
  • 1 tsp peppercorns, freshly ground
  • 1 tsp sea salt
  • Watercress
  • 6 scampi, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Bring the fish stock to a boil with apple juice and a pinch of ground peppercorns, then reduce the heat. Season with salt and add the grated apple. This will thicken the sauce slightly. Skewer the scallops onto the lemongrass and briefly sear them in butter on both sides. Add the scampi loosely to the pan and season with salt and pepper. Pour the apple sauce onto a plate (I always put the “thick” part in the middle where the skewers will go, and some of the “liquid” part in a small bowl). Place the skewers on top. Garnish with cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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