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

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. 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. 2.

   Toss all ingredients in a bowl; season with salt and pepper.

   2 min

3. 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