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Scallop Salad with Lemongrass Dressing
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Serves : 4-6
Preparation time : 35 minutes
cooking time : 3 minutes
Ingredients :
250ml water
1/4 teaspoon salt
350g shucked scallops
Lemongrass Dressing
125g lettuce, torn to yield 2 cups
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced
1 medium onion, sliced
2 medium tomatoes, deseeded, flesh sliced
2 tablespoons minced red chilies
3 tablespoons chopped mint leaves
4 tablespoons fish sauce
4 tablespoons freshly squeezed lime juice
1 tablespoon sugar
Method :
In a saucepan, bring the water and salt to a boil and poach the scallops for 2 to 4 minutes, stirring occasionally, until just cooked. Drain and thinly slice. Set aside.
Just before serving, combine the scallop slices and the Lemongrass Dressing ingredients in a mixing bowl and toss to mix well, adjusting the taste with more fish sauce, lime juice and sugar if desired.
Transfer to a serving platter and serve immediately.
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