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Seared Scallops With Lemongrass Cream Sauce

Erwan Heussaff

Gorgeous, crusty scallops are served with a chunky spiced cream sauce and some water spinach to make the perfect small plate



  • 1/2 red onion, minced
  • 3 cloves of garlic, minced
  • 1 red chili, sliced
  • 2 tablespoons of grated lemongrass
  • 2 cups of water spinach
  • 1/3 cup white wine
  • Salt and pepper to season
  • 1/2 cup of cooking cream
  • 4 large scallops
  • Butter
  • Scallions to garnish
  • Olive oil

Let's get Cooking...

  1. Sear the onions, garlic, chili and lemongrass with some olive oil.
  2. Deglaze the pan with some white wine.
  3. Toss in the Water spinach
  4. Add in 1 tablespoon of butter and the cream.
  5. Heat up a cast iron skillet with some olive oil and butter. Get hot, add in the scallops, season once flipped.
  6. Serve up together.