Ingredients

Steps

• Combine 1 liter of stock, lemongrass, lime leaves, chilli, ginger, fish sauce, and sugar in a pan.
• Boil the mixture, then simmer on very low heat for 10 minutes to infuse.
• Add 200g of cubed white fish to the broth.
• Heat a frying pan and coat 6 scallops with vegetable oil.
• Sear scallops for 3 minutes without moving until edges color.
• Flip scallops and cook for 3 more minutes.
• Divide herbs among 6 bowls, squeeze lime juice over them, and pour in the broth.
• Finish each bowl with one scallop and a lemongrass stick garnish.