Balinese Lemongrass Sambal Scallops with Coconut Rice
Dive into the flavors of Bali with these succulent scallops cooked in a vibrant lemongrass sambal, paired with fragrant coconut rice.
Preparation
Get these tasks done before you start cooking.
Making the Lemongrass Sambal
- 1
Blend ingredients
Combine lemongrass, chilies, garlic, and ginger into a food processor; blend until smooth.
- 2
Sauté the paste
Heat oil in a pan over medium heat; add the paste and sauté for 2-3 minutes until fragrant.
- 3
Season the sambal
Stir in brown sugar, lime juice, and salt; cook for another 5 minutes. Remove from heat and set aside.
Tip: For an extra burst of flavor, prepare the sambal a day ahead to allow the aromas to deepen.
Preparing the Coconut Rice
- 1
Rinse rice
Rinse jasmine rice under cold water until water runs clear.
- 2
Combine ingredients
In a pot, combine rice, coconut milk, water, and salt. Add pandan leaf if using.
- 3
Cook rice
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
How to Make Balinese Lemongrass Sambal Scallops with Coconut Rice
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Combining with Sambal
Lower the heat and toss scallops with the prepared lemongrass sambal, coating evenly.
- 3
Serving Coconut Rice
Fluff the rice with a fork and discard pandan leaf if used.
Chef's Tips
Further reading
- 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
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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