SEARED SEA SCALLOPS ON LEMONGRASS SAUCE WITH BASIL, MINT & CILANTRO SALAD

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

wow...

delicious!

Serves 8:

2 tsp 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 oz) 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 tsp canola oil

Scallops
24 jumbo sea scallops
1 tbsp canola oil

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.

295 calories per serving
5.8 g fat (0.6 g saturated)
17.1 g carbs, 2.6 g fiber
33.2 g protein

[Source: Self Magazine, online]

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Photography by Mary Sylvester.