Best Basil Mint Sauce Recipes

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD

Steps:

• 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.
• For Salad:
• Toss all ingredients in a bowl; season with salt and pepper.
• For Scallops:
• 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.

FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.

BASIL-MINT SAUCE

Steps:

• Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE

Steps:

• Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
• Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.

ROASTED SALMON WITH BASIL MINT SAUCE

Steps:

• Using a small blender or hand blender, combine the basil leaves, mint leaves and olive oil, and let rest for about 10-15 minutes. Then, whisk together the mustard, yogurt, and mayo until smooth. Now stir in the basil, mint and olive oil mixture, the lemon juice and zest. Whisk until well combined. Cover and refrigerate until ready to use. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, and mist with nonfat cooking spray or an olive oil mister. Pace salmon fillets on baking sheet and mist with olive. Season fillets with salt and pepper. Place in oven and roast for about 8-12 minutes or until salmon is cooked through. Plate each fillet of salmon, and top with the basil mint sauce. Preparation time: 15 minute(s) Cooking time: 10 minute(s) Diet type: Pescatarian Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free Number of servings (yield): 4 Culinary tradition: USA (General) Calories: 305 Fat: 20g Protein: 24.5g Entire recipe makes 4 servings Serving size is 1 fillet with about 2 tbsp sauce Each serving = 7 Points + PER SERVING: 305 calories; 20g fat; 1g carbohydrates; 24.5g protein; 0g fiber