Equipment
Ingredients
Scallops
- 450 g bay scallops, side muscle removed if present
- 15 ml avocado oil
Aromatics & Sauce
- 15 g lemongrass, finely minced
- 10 g garlic, minced
- 10 g fresh ginger, peeled and grated
- 2 bird's eye chili, thinly sliced
- 30 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 15 g coconut sugar
Serving
- 150 g butter lettuce, leaves separated, washed and gently dried
- 10 g fresh cilantro, roughly chopped
- 10 g fresh mint, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 149 kcal
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1044 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 27 mg
- Potassium
- 437 mg
- Calcium
- 41 mg
- Iron
- 1.8 mg
- Magnesium
- 53 mg
- Phosphorus
- 412 mg
- Zinc
- 1.3 mg
- Vitamin A
- 78 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 47 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.3 mg
- Folate
- 61 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Pat the bay scallops completely dry using paper towels. Moisture on the exterior will cause the scallops to steam instead of searing properly.
In a small mixing bowl, vigorously combine the fish sauce, freshly squeezed lime juice, and coconut sugar until the sugar is fully dissolved.
Heat the avocado oil in a wok or large heavy skillet over high heat until shimmering. Add the scallops in a single layer and leave undisturbed for 1 minute to develop a golden crust.
Add the minced lemongrass, garlic, ginger, and bird's eye chili to the pan. Toss continuously for 30 seconds until the aromatics release a strong fragrance.
Pour the fish sauce mixture into the pan. Stir aggressively for another 30 seconds, tossing the scallops until coated with the glaze. The scallops should reach an internal temperature of 54°C/130°F.
Remove the pan from the heat immediately. Gently mix in the fresh cilantro and torn mint leaves so they wilt slightly in the residual heat.
Spoon the warm scallop and aromatic mixture into the prepared butter lettuce cups. Serve immediately.
Chef's Notes
- Bay scallops are significantly smaller than sea scallops, making them perfect for quick, high-heat applications like stir-frying.
- For the most authentic lemongrass flavor, always peel away the tough, woody outer layers. The inner core should be tender enough to mince finely and eat.
- If your scallops are 'wet packed' (treated with sodium tripolyphosphate), they will release more water. Try to source 'dry packed' scallops for the best sear.
Storage
Refrigerator: 1 day — Store the cooked scallops and lettuce leaves in separate airtight containers.
Reheating: Reheat gently in a skillet over low heat for 1 minute just to warm through, or serve chilled.
Troubleshooting
Scallops are tough and rubbery
Cause: Overcooking. Bay scallops are very small and cook in a fraction of the time compared to sea scallops.
Fix: Cannot be fixed
Prevention: Ensure the pan is extremely hot before adding the scallops, and cook for no more than 2 minutes total.
Scallops released too much liquid and steamed instead of searing
Cause: Scallops were not dried thoroughly, or the pan was overcrowded.
Fix: Drain excess liquid from the pan immediately, add a touch more oil, and increase heat.
Prevention: Pat scallops completely dry with paper towels and cook in batches if necessary.
Cultural Context
This dish is heavily inspired by Larb, a traditional minced meat salad from Laos and the Isan region of Thailand. While classically prepared with pork or chicken, using delicate bay scallops introduces a sweet, oceanic flavor profile to the beloved Southeast Asian combination of sharp citrus, pungent chili, and fresh aromatic herbs.
