Steps:
- Whisk 1 Tbsp. rice vinegar, 1 tsp. lemongrass, and sesame oil in small bowl. Gradually whisk 3 Tbsp. canola oil into dressing. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; pat dry. Fan out 5 asparagus spears on each of 2 plates, with tips spread across plate. Place greens over bottom ends of asparagus. Sprinkle scallops with salt and pepper. Place 1 Tbsp. lemongrass in small bowl. Place rice flour in another small bowl. Press scallops into lemongrass to adhere, then dredge in flour. Thread 3 scallops on each skewer, leaving ½-inch space between each. Heat remaining 1 Tbsp. canola oil in heavy large skillet over medium-high heat. Add scallops and cook until just opaque in center and browned on both sides, about 2 minutes per side. Place 1 scallop skewer across tips of asparagus. Add remaining 2 Tbsp. rice vinegar and 1 Tbsp. lemongrass to skillet. Boil until reduced to 2 tsp., about 1 minute. Drizzle over scallops. Drizzle dressing over greens and asparagus and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love