Balinese Lemongrass Sambal Scallops with Coconut Rice
A Tropical Delight Infused with Aromatic Flavors
Dive into the flavors of Bali with these succulent scallops cooked in a vibrant lemongrass sambal, paired with fragrant coconut rice.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Lemongrass Sambal
For the Scallops
For the Coconut Rice
Preparation
Making the Lemongrass Sambal
Blend ingredients
Combine lemongrass, chilies, garlic, and ginger into a food processor; blend until smooth.
Sauté the paste
Heat oil in a pan over medium heat; add the paste and sauté for 2-3 minutes until fragrant.
Season the sambal
Stir in brown sugar, lime juice, and salt; cook for another 5 minutes. Remove from heat and set aside.
For an extra burst of flavor, prepare the sambal a day ahead to allow the aromas to deepen.
Preparing the Coconut Rice
Rinse rice
Rinse jasmine rice under cold water until water runs clear.
Combine ingredients
In a pot, combine rice, coconut milk, water, and salt. Add pandan leaf if using.
Cook rice
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
Cooking Process
Searing the Scallops
Heat olive oil in a skillet over high heat. Season scallops with salt and pepper, then sear 1-2 minutes per side until golden.
Combining with Sambal
Lower the heat and toss scallops with the prepared lemongrass sambal, coating evenly.
Serving Coconut Rice
Fluff the rice with a fork and discard pandan leaf if used.
Plating & Serving
Balinese Lemongrass Sambal Scallops with Coconut Rice
Balinese Lemongrass Sambal Scallops with Coconut Rice
Plating & Serving
Plate the scallops over a bed of coconut rice, drizzling any extra sambal sauce on top for a zesty finish.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
Frequently Asked Questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I make this dish ahead?
You can make the sambal and rice a day in advance, but sear the scallops fresh for best results.
What can I substitute for fresh scallops?
You can substitute prawns or any firm white fish.
Can I freeze the sambal?
Yes, the sambal can be frozen for up to two months. Thaw overnight in the fridge before use.
How can I adjust the heat level?
Adjust the number of chilies and deseed them further to lower the spice level.
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Further reading & resources
Curated links to learn more, find ingredients, or explore related content.
- Sambal Matah - Raw Shallot & Lemongrass Sambal Recipe - Bali Traditional Sambal
- Back home to Bali: banana leaf snapper with sambal and coconut salad – recipe | Indonesian food and drink | The Guardian
- Grilled Scallops with Coconut Rice and Mango Salsa | Lee Kum Kee | Recipe USA
- PAN SEARED DAY BOAT SCALLOPS WITH COCONUT-LEMONGRASS SAUCE - Bell Wine Cellars