Scallops with vanilla and lemongrass sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 204 Kcal, 13g Protein, 12g Carbohydrates, 11g Fat


  • Sauce
  • 2 vanilla pod
  • 1 stick lemongrass sticks
  • 4 dl fish stock or fish bouillon
  • Vegetables
  • 200 g Chinese cabbage
  • 1 carrots
  • 120 g double cream
  • salt and pepper to taste
  • Scallops
  • clarified butter, for frying
  • 12 scallops
  • a little pepper
  • 0.5 tsp salt

View these products


  • Sauce

    To make the sauce, slice the vanilla pods along the length, and halve the lemongrass lengthways. Boil the fish stock, vanilla pods and lemongrass in a small pan, then turn off the heat, cover and allow to steep for approx. 15 mins. Drain, remove the lemongrass, and place the vanilla pods on one side. Pour the liquid back into the pan and reduce to approx. 200 ml.
  • Vegetables

    Slice the carrot and cabbage into thin strips, add to the sauce, simmer for a further 5 mins. or so with the lid off. Scrape out the vanilla seeds, add with the double cream, reduce the sauce a little and season.
  • Scallops

    Heat the clarified butter in a frying pan and fry the scallops for approx. 1 min. on each side. Plate up and serve with the sauce.
  • Serve with:

    Toasted white bread.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home