Scallops with ginger and lemongrass

Scallops on the half-shell always make a spectacular dish, treat your friends to something special with these delicious ginger and lemongrass scallops.

  • 8 mins cooking
  • Makes 24
  • Print
Photography by Brett Stevens. Styling by Matt Page.


  • 2 tablespoon finely chopped fresh lemongrass
  • 2 tablespoon finely grated fresh ginger
  • 1 medium red chilli, seeded, chopped finely
  • 2 teaspoon sesame oil
  • 2 tablespoon mirin
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 24 scallops on the shell, cleaned
  • fresh coriander leaves, for serving


  • 1
    Preheat a barbecue to medium heat.
  • 2
    In a bowl, combine the lemongrass, ginger, chilli, sesame oil, mirin, fish sauce and lime juice. Stand 3 minutes.
  • 3
    Spoon half the lemon grass mixture over the scallops. Barbecue the scallops about 2 minutes or until just cooked through.
  • 4
    Spoon remaining lemongrass mixture over scallops and serve sprinkled with coriander.

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