Grilled Scallops with Lotus Root and Lemongrass Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have hours to spend in the kitchen. Perfectly seared scallops paired with crispy lotus root and a fragrant lemongrass glaze come together in just thirty minutes total. What I love most is how simple it really is, despite tasting like you've spent all day cooking. Lotus root is wonderfully nutritious, packed with fiber and vitamin C, so you're getting something wholesome alongside those sweet, buttery scallops. The bright citrusy glaze ties everything together beautifully, and honestly, it's hard to believe something this impressive can come together so quickly on a weeknight.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1 poundfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 2lemongrass stalks(white part only, minced finely)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lime juice
- 3garlic cloves(minced)
- 1 tablespoonfish sauce
- 1 tablespoonhoney
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped for garnish)
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: A well-oiled grill prevents scallops from sticking and creates beautiful caramelization.
- 2
Brush the lotus root slices with 1.5 tablespoons of olive oil on both sides, then season generously with sea salt and black pepper. Set aside on a plate.
Tip: Lotus root slices benefit from seasoning ahead of time to allow flavors to penetrate.
- 3
In a small saucepan over medium heat, melt butter and add the minced lemongrass and garlic. Toast for 2-3 minutes until fragrant, stirring occasionally.
Tip: Toasting the lemongrass releases its essential oils for maximum flavor intensity.
- 4
Remove the pan from heat and stir in lime juice, fish sauce, honey, and red chili flakes. Taste and adjust seasoning as needed. Set the glaze aside.
Tip: The glaze can be made up to 30 minutes ahead and gently reheated before serving.
- 5
Pat the scallops dry again if needed, then drizzle lightly with the remaining 1.5 tablespoons of olive oil. Season all sides with sea salt and black pepper.
Tip: Dry scallops are crucial for achieving a proper sear and golden crust on the grill.
- 6
Place lotus root slices on the grill and cook for 3-4 minutes per side until tender and grill marks appear. Transfer to a warm plate.
Tip: Lotus root should be tender inside with a slight char on the exterior for best texture.
- 7
Place scallops on the grill in a single layer, being careful not to crowd them. Grill for 2-3 minutes without moving, then flip carefully and grill the other side for another 2-3 minutes until just cooked through and opaque.
Tip: Resist the urge to move scallops while cooking; let them develop a caramelized crust before flipping.
- 8
Arrange grilled lotus root slices on a serving platter and top with the grilled scallops. Drizzle the warm lemongrass glaze over everything.
Tip: Plating while everything is hot ensures optimal flavor and the glaze adheres beautifully.
- 9
Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.
Tip: Fresh cilantro adds a cooling contrast to the rich, caramelized flavors of the grill.
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