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

Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
Photo by Jim Bastardo

Ingredients

  • 1 can (28 ounce) whole tomatoes
  • Juice from ½ lime
  • ½ cup cilantro sprigs
  • 6 stalks lemongrass
  • ½ cup fresh mint
  • 2 teaspoons canola oil
  • ½ cup Thai basil
  • + 7 more ingredients
    • 1 onion
    • 3 red Thai bird chiles
    • 1 tablespoon canola oil
    • 4 cloves garlic
    • 2 cups dry white wine
    • 2 teaspoon canola oil
    • 24 jumbo sea scallops

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 mi...

View full recipe at Epicurious

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