Lemongrass Scallop Skewers Recipes

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
• Form meat mixture into 12 meatballs. Thread onto skewers.
• Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
• Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

Steps:

• Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
• For Salad:
• Toss all ingredients in a bowl; season with salt and pepper.
• For Scallops:
• Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
• Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with cilantro and serve with lime wedges.

Steps:

• Whisk 1 Tbsp. rice vinegar, 1 tsp. lemongrass, and sesame oil in small bowl. Gradually whisk 3 Tbsp. canola oil into dressing. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; pat dry. Fan out 5 asparagus spears on each of 2 plates, with tips spread across plate. Place greens over bottom ends of asparagus. Sprinkle scallops with salt and pepper. Place 1 Tbsp. lemongrass in small bowl. Place rice flour in another small bowl. Press scallops into lemongrass to adhere, then dredge in flour. Thread 3 scallops on each skewer, leaving ½-inch space between each. Heat remaining 1 Tbsp. canola oil in heavy large skillet over medium-high heat. Add scallops and cook until just opaque in center and browned on both sides, about 2 minutes per side. Place 1 scallop skewer across tips of asparagus. Add remaining 2 Tbsp. rice vinegar and 1 Tbsp. lemongrass to skillet. Boil until reduced to 2 tsp., about 1 minute. Drizzle over scallops. Drizzle dressing over greens and asparagus and serve.