Method
- 01
Pat your scallops completely dry with paper towels. Season both sides with your kosher salt and black pepper.
- 02
Heat your cast iron skillet over medium-high heat until it is very hot, about 2 minutes. Add half of your butter and swirl to coat evenly.
- 03
Once the butter is foaming, carefully place the scallops in the skillet in a single layer. Do not move them. Sear for 2-3 minutes until golden brown.
- 04
Flip the scallops and sear the other side for 1-2 minutes until just cooked through (scallops should be opaque). Transfer to a plate.
- 05
In the same skillet, add your remaining butter. Once melted, add your minced lemongrass and garlic. Toast for 30 seconds until fragrant.
- 06
Add your corn kernels and a pinch of your kosher salt. Stir and cook for 2-3 minutes until the corn is heated through and lightly caramelized.
- 07
Remove the skillet from heat. Stir in your fish sauce.
- 08
Return the scallops to the skillet, gently tossing to coat in the butter sauce. Plate immediately.
- 09
Garnish with your fresh cilantro and sliced scallion. Serve with lime wedges on the side to squeeze over.
