Pan Seared Day Boat Scallops with Coconut-Lemongrass Sauce


  • 12 Day boat scallops
  • 1 tbsp grape seed oil
  • 1 lime, zested and juiced
  • 2 stalks lemongrass (no outer leaves, bottom halves only)
  • 1 jalapeno, deveined and deseeded, diced
  • 1 1/2 cups coconut milk, not "low fat"
  • 2 tsp brown sugar
  • 1/4 cup each, basil and cilantro, finely chopped
  • 4 cups cooked Basmati rice
  • Salt and pepper to taste 


  • Pour yourself a glass of the Bell Sauvignon Blanc and enjoy while you are cooking. (A very important step to a delicious outcome.)
  • Dry off the scallops with a paper towel. Remove the little muscle on the side of the scallops and season with salt and pepper; set aside.
  • In a sauce pan combine lime zest and juice, lemongrass, jalapeno, coconut milk and brown sugar. Heat to a boil stirring occasionally, and reduce the sauce by half.
  • While the sauce reduces, pour the grape seed oil into the skillet and heat over medium-high until hot. Carefully add scallops; they might splatter oil. Sear the scallops, about a minute on each side. Take them out and place on a paper towel lined plate before they are cooked through.
  • Once the sauce is reduced, remove the pan from heat and add in the scallops to briefly re-warm them before serving. (Delicate scallops cook very quickly - do not overcook. They should be translucent inside.)
  • Serve alongside your favorite steamed vegetable and cooked rice. Top with a toss of the chopped herbs. The scent is divine.

Our lovely Bell Sauvignon Blanc complements this dish perfectly!

Regina Pelk, Tasting Room Host, Bell Wine Cellars

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Sauvignon Blanc, Lake County, California

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