Carol tells us that "Braising, from the French “braiser”, offers us a combination cooking method – dry heat followed by moist heat. Typically, meat is seared in hot fat which helps to add flavor and aromas, improves color (browning), and texture (crust). It is then submerged in liquid and cooked slowly and gently at low heat."
I have been itching to use some of the lemongrass growing in our front garden.
I harvested a few stems, chopped them very fine and combined the lemongrass with ginger, coconut milk, fish sauce, and some finely chopped red pepper and sugar snap peas.
For the braising, I quickly browned the scallops on each side and then simmered them in the coconut milk/lemongrass sauce. Served over rice, this was quite delicious!
Time: 20 minutes
Yield: 4 servings
- 16 large scallops
- 1 TBSP Olive oil
- ½ cup finely diced red pepper, plus few matchsticks for serving
- ½ cup finely diced sugar snap peas, plus few matchsticks for serving
- 1 can coconut milk
- 1 TBSP fish sauce
- 1 TBSP finely grated fresh ginger
- 2 TBSP finely chopped fresh lemongrass (or 2 TBSP lemon or lime juice if lemongrass is not available)
- Salt and Pepper
- Heat cast iron or other pan over high heat and add olive oil.
- Season both sides of scallops with salt and pepper.
- When oil is hot and shimmering, add scallops (watch for splattering) and sear on each side, about 30 seconds per side.
- Remove scallops and turn heat to med-high.
- Add red pepper and sugar snap peas, sauté for 3 minutes.
- Add coconut milk, ginger, fish sauce, and lemongrass (or lemon/lime juice).
- Turn heat to low and add scallops.
- Simmer for 8-10 minutes until scallops are almost done (still slightly transparent inside).
- Serve over rice with sprinkle of salt and pepper and garnished with matchsticks of red pepper and snap peas.
Quick, simple and tasty! Love it.
You can see recipes from other Daring Cooks here.
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