Oven roasted scallops with lemongrass and coriander
This recipe allows for 4 scallops per person. You may vary the number of scallops per person depending on your requirements.
(4)
Cooking difficulty:
Serves: 8
Preparation: 15 mins
Cooking: 12 mins
Tips:
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Tips for seasoningThe seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
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Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
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Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
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Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
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Tips for shallow frying
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).