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

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

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

amanda

Equipment

  • - Scaldier (Scallop Pans)

  • - Lemongrass Grater

  • - Basil and Mint Dehydrator or Food Processor

  • - Microplane Grater

  • - High-Speed Blender or Food Processor

  • - Salad Spinner

  • - Digital Scale (optional)

  • - Silicone Spatula or Wooden Spoon

  • - Heavy-Bottom Saucepans

  • - Cutting Board and Sharp Knife Set

Ingredients

  • 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

  • Asian section)",

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Instructions

1

Instruction 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.
2

Instruction 2

Toss all ingredients in a bowl; season with salt and pepper.
3

Instruction 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.
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