Seafood With Lemongrass

• 2 tablespoons lemon juice
• 2 tablespoons fish sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon sugar
• 2 tablespoons chicken stock or fish broth
• 1 1/2 pounds whole bay scallops or quartered sea scallops (see note)
• 1 kaffir lime leaf, finely slivered
• 1 stalk lemongrass, crushed and minced
• 1 shallot, finely minced
• 1 scallion, cut on the diagonal in 1-inch slices
• 1 teaspoon finely minced fresh coriander leaves
• Boston lettuce leaves

1. Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil.
2. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque.
3. The liquid should be considerably reduced.
4. Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously.
5. Put in the coriander and toss the mixture briefly.
6. Serve immediately on a bed of lettuce leaves.

lemon juice, fish sauce, chili powder, sugar, chicken, bay scallops, lime leaf, stalk lemongrass, shallot, scallion, fresh coriander leaves, boston lettuce leaves

Taken from cooking.nytimes.com/recipes/7699 (may not work)