Grilled Scallops with Bamboo Shoot and Lemongrass Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's my favorite weeknight dinner that always impresses! Grilled scallops with bamboo shoot and lemongrass glaze comes together in under 35 minutes, making it perfect for busy nights when you still want something elegant on the table. The delicate scallops get a gorgeous caramelized crust while staying tender inside, and the fragrant lemongrass glaze brings brightness that feels restaurant quality. Bamboo shoots add a satisfying crunch while being incredibly low in calories, so you can feel good about what you're eating. Best part? Most ingredients are affordable and the actual cooking time is just 12 minutes. Trust me, once you master this one, it becomes your go to meal.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 473 mlfresh bamboo shoots(julienned or thinly sliced)
- 3lemongrass stalks(white part only, minced)
- 1½ tablespoonsfresh ginger(grated)
- 5garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 2 tablespoonslime juice(fresh)
- 2 tablespoonssesame oil
- 1 tablespoonvegetable oil(for grilling)
- ½ teaspoonsea salt
- ¼ teaspoonwhite pepper(ground)
- 59 mlfresh cilantro(chopped for garnish)
- 1 tablespoonsesame seeds(toasted, for garnish)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, honey, lime juice, and sesame oil. Stir in minced lemongrass, ginger, and 3 cloves of minced garlic to create the glaze. Set aside.
Tip: Make the glaze up to 2 hours ahead and refrigerate for deeper flavor development.
- 2
Heat grill or grill pan to medium-high heat (around 400°F). Brush grates lightly with vegetable oil to prevent sticking.
Tip: A properly oiled and hot grill creates beautiful caramelization on the scallops without sticking.
- 3
Pat scallops dry and season both sides with sea salt and white pepper. In a separate skillet over medium heat, warm 1 tablespoon vegetable oil and lightly sauté the bamboo shoots with remaining minced garlic for 3-4 minutes until softened. Season with salt and pepper, then set aside.
Tip: Drying scallops ensures they develop a golden crust when grilled rather than steaming.
- 4
Place scallops on the preheated grill and cook for 2-3 minutes on the first side without moving them. Flip carefully and cook for another 2-3 minutes until they achieve an opaque, firm texture throughout.
Tip: Scallops cook quickly; avoid overcooking as they become rubbery and lose their delicate sweetness.
- 5
During the last minute of grilling, brush scallops generously with the prepared lemongrass glaze on both sides.
Tip: Add glaze at the end to prevent burning and maintain the glaze's fresh, bright flavors.
- 6
Remove scallops from grill and arrange them on a serving platter. Distribute the sautéed bamboo shoots around the scallops and drizzle with any remaining glaze.
Tip: Serve immediately while scallops are still warm for the best texture and flavor.
- 7
Garnish with fresh cilantro, toasted sesame seeds, and thinly sliced green onions if desired. Serve with lime wedges on the side.
Tip: Fresh herbs and garnishes add visual appeal and complement the Asian-inspired flavors.
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