Seared Sea Scallops With Lemongrass Sauce And Salad

Total Time: 1 hr 25 mins Preparation Time: 24 mins Cook Time: 1 hr 1 min

Ingredients

• Servings: 8
• 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
• 1 (28 ounce) can whole tomatoes, plus juice
• 1/2 cup thai basil
• 1/2 cup 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

Recipe

• 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 .
• 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.