Seafood With Lemongrass

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons fish sauce
• ½ teaspoon chili powder
• ½ teaspoon sugar
• 2 tablespoons chicken stock or fish broth
• 1 ½ pounds whole bay scallops or quartered sea scallops (see note)
• 1 kaffir lime leaf, finely slivered
• 1 stalk lemongrass, crushed and minced
• 1 shallot, finely minced
• 1 scallion, cut on the diagonal in 1-inch slices
• 1 teaspoon finely minced fresh coriander leaves
• Boston lettuce leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    143 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 21 grams protein; 40 milligrams cholesterol; 1387 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
2. Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
3. Serve immediately on a bed of lettuce leaves.

• A variety of seafood can be prepared according to this recipe, including shrimp, lobster or halibut. Cooking times must be adjusted to the density of the fish being used.

10 minutes