Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
Succulent jumbo sea scallops seared to golden perfection, served with an aromatic lemongrass-infused sauce and topped with a fresh herb salad combining Thai basil, mint, and cilantro.
Ingredients
- •2 teaspoons canola oil
- •1 whole onion
- •6 stalks lemongrass
- •4 cloves garlic
- •3 whole red Thai bird chiles
- •1 can whole tomatoes
- •½ cup Thai basil
- •½ cup fresh mint
- •½ cup cilantro sprigs
- •½ whole lime
- •2 teaspoon canola oil
- •24 whole jumbo sea scallops
- •1 tablespoon canola oil
Cooking Instructions
- 1.
Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
37 min
- 2.
Toss all ingredients in a bowl; season with salt and pepper.
2 min
- 3.
Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.
16 min
