Scallop Salad with Lemongrass and Mint
Ingredients
- 1-2 lbs large scallops
2-3 cloves garlic (roughly chopped)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
1/4 cup water
- Entity
- water
- Category
- liquid
- Wikidata
- Q283
1 stalk lemongrass (heart, finely chopped)
- Entity
- lemongrass
- Category
- spice
- Wikidata
- Q33913
1 lemon juice
- Entity
- lemon juice
- Category
- acid
- Wikidata
- Q1375049
2 green onions (sliced, light green and white parts)
- Entity
- green onions
- Category
- allium
- Wikidata
- Q774278
1/4 cup mint leaves (thinly sliced)
- Entity
- mint leaves
- Category
- herb
- Wikidata
- Q111072884
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
dash red pepper
- Entity
- red pepper
- Category
- vegetable
- Wikidata
- Q6598
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Instructions
Bring water and garlic to a simmer in a large pan.
Add scallops, cover, and turn down the heat to a light simmer.
Turn the scallops after 1-2 minutes.
Place remaining ingredients in a bowl.
Remove scallops using a slotted spoon or tongs when opaque and place in a glass bowl.
Reduce remaining water by 1/2, remove from heat.
Add water from pan to remaining ingredients and mix together, pour over scallops.
Stir scallop mixture, cover, and chill in fridge for 1 hour or longer.
Serve chilled over lettuce, or plain, with chopped avocado.