Seared Sea Scallops With Lemongrass Sauce And Salad

Name: Seared Sea Scallops With Lemongrass Sauce And Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To make the Sauce; 2 teaspoons canola oil; 1 onion, chopped; 6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths; 4 garlic cloves, finely chopped; 3 red thai bird chilies, finely chopped (found in grocery stores' Asian section); 2 cups dry white wine; 1 (28 ounce) can whole tomatoes, plus juice; To make the Salad; 1/2 cup Thai basil; 1/2 cup of fresh mint; 1/2 cup fresh cilantro stem; 1/2 lime, juice of; 2 teaspoons canola oil; For Scallops; 24 jumbo sea scallops; 1 tablespoon canola oil

Servings: persons

To make the Sauce
2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths
4 garlic cloves, finely chopped
3 red thai bird chilies, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 (28 ounce) can whole tomatoes, plus juice
To make the Salad
1/2 cup Thai basil
1/2 cup of fresh mint
1/2 cup fresh cilantro stem
1/2 lime, juice of
2 teaspoons canola oil
For Scallops
24 jumbo sea scallops
1 tablespoon canola oil

1
Heat oil in a large, nonstick pan over low heat.
2
Cook onion with a pinch of salt until translucent, about 12 minutes.
3
Stir in lemongrass, garlic and chiles.
4
Add wine.
5
Raise heat to high, then simmer 5 minutes.
6
Add tomatoes and juice; break apart tomatoes.
7
Simmer until sauce thickens, about 20 minutes.
8
Force sauce through a colander and discard solids.
9
Season with salt and pepper.
10
Salad:.
11
Toss all ingredients in a bowl; season with salt and pepper.
12
Scallops:.
13
Season with salt and pepper.
14
Heat a large nonstick pan over high heat 1 minute; add oil.
15
Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes.
16
Turn scallops over; cook 3 minutes more.
17
Remove from heat.
18
Repeat twice.
19
Divide scallops and sauce among 8 bowls and top with salad.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: To make the Sauce, 2 teaspoons canola oil, 1 onion, chopped, 6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths, and more.

Yes, Seared Sea Scallops With Lemongrass Sauce And Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!