Ingredients

Instructions

  1. sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  2. Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  3. Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  4. Garnish with fresh coriander and serve.