LEMONGRASS SCALLOP SKEWERS

LEMONGRASS SCALLOP SKEWERS image

Yield 2 Servings

Number Of Ingredients 9

3 Tbsp. rice vinegar, divided
1 tsp. plus 2 Tbsp finely chopped lemongrass, * tough outer stalks removed
½ tsp. oriental sesame oil
4 Tbsp. canola oil, divided
10 asparagus spears
2 cups mixed baby greens
6 large sea scallops (about 8 oz), side muscles removed
2 Tbsp. rice flour**
2 8-inch wooden skewers

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.