Lemongrass Brown Butter Scallops with Scallion Oil Rice
Seared scallops finished in fragrant lemongrass brown butter, served over warm scallion oil rice for a bright, aromatic, restaurant‑level weeknight dish.
Equipment
- Cutting board & knife
- Microplane or grater
- Small pot
- Large skillet
- Rice cooker or medium pot with lid
- Heatproof bowl
Ingredients
Scallion Oil Rice
- 2 cups cooked jasmine rice warm
- One half cup thinly sliced scallions
- One half cup neutral oil
- 1 small pinch salt
Lemongrass Brown Butter Scallops
- 1 pound large sea scallops patted dry
- 2 tablespoons butter
- 1 stalk lemongrass finely grated or minced
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- Salt
- Black pepper
To Serve
- Extra scallions
- Lime wedges
- Chili crisp optional
Instructions
- Make the scallion oil by heating neutral oil in a small pot until shimmering. Pour over sliced scallions and salt in a heatproof bowl. Stir and let sit for 5 minutes. Toss warm jasmine rice with a few spoonfuls of scallion oil until glossy and fragrant.
- Season scallops lightly with salt and pepper. Heat a large skillet over medium high. Add a thin layer of neutral oil and sear scallops 1 to 2 minutes per side until golden. Remove and set aside.
- Lower heat to medium. Add butter to the skillet and cook until it foams and turns lightly brown and nutty. Stir in lemongrass and garlic and cook 30 seconds until fragrant. Add fish sauce and lime juice to finish.
- Return scallops to the pan and spoon lemongrass brown butter over the top to coat.
- Serve scallops over scallion oil rice. Spoon extra brown butter over each portion. Garnish with scallions, lime wedges, and chili crisp if desired.
Notes
- Pat scallops very dry for the best sear.
- Use only the tender inner core of the lemongrass for the brown butter.
- Scallion oil keeps one week refrigerated and works on noodles, eggs, and vegetables.
- If rice feels dry, add an extra spoon of scallion oil before serving.