SEAFOOD WITH LEMONGRASS

Seafood With Lemongrass image

Provided by Nancy Harmon Jenkins

Time 10m

Yield Four to six servings

Number Of Ingredients 12

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Ingredients

2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon chili powder
1/2 teaspoon sugar
2 tablespoons chicken stock or fish broth
1 1/2 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

Steps:

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.
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.
Serve immediately on a bed of lettuce leaves.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams