Best Seared Sea Scallops With Lemongrass Sauce And Basil Mint And Cilantro Salad Recipes

Seared Sea Scallops With Lemongrass Sauce and Salad image

Provided by Mrs. Hughes

Categories < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

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
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
24 jumbo sea scallops
1 tablespoon canola oil

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 lemongrass, 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.
Salad:.
Toss all ingredients in a bowl; season with salt and pepper.
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 twice.
Divide scallops and sauce among 8 bowls and top with salad.

Nutrition Facts : Calories 161.8, Fat 4.7, SaturatedFat 0.4, Cholesterol 14.8, Sodium 84.9, Carbohydrate 11.1, Fiber 2.3, Sugar 4.9, Protein 9.4

Seared Spice-Rubbed Sea Scallops image

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup finely chopped mustard greens
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1/2 cup fresh tarragon, chopped
2 tablespoons capers, chopped
4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon Spanish smoked paprika
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
Kosher salt
12 large sea scallops, patted dry (about 1 pound 2 ounces)
Freshly ground pepper
1 tablespoon canola oil
1/4 cup grated Cotija cheese
Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish

Steps:

Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad image

Provided by Anita Lo

Number Of Ingredients 16

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice
Salad:
1/2 cup Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil
Scallops:
24 jumbo sea scallops
1 tablespoon canola oil

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.