Sautéed Scallops with Tomato Salad
- 8 Scallop (ready to cook parried)
- juice of lemons
- 1 centimeter ginger
- 1 Lemongrass
- vegetable oil
In a bowl, toss the scallops with lemon juice. Peel and finely chop the ginger. Very finely chop the soft, pale inner stalk of the lemon grass and add to the scallops along with the ginger, toss to combine.
Heat the oil in a skillet and saute the scallops 1-2 minutes per side until just cooked through, season with salt. Drizzle with the lemon juice and lemongrass. Serve with the tomato salad.
For the tomato salad: Rinse and halve the tomatoes. Cut the lettuce into strips, rinse, trim and slice the scallions. Mix the lemon juice with the oil, parsley and cilantro, season with salt and pepper. Add the tomatoes, lettuce and scallions and too to combine.