Chili Lime Scallops

1. 1

   saute the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.

2. 2

   Add the scallops and saute for one minute or until they turn from translucent to opaque.

3. 3

   Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.

4. 4

   Garnish with fresh coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.