Best 3 Seared Sea Scallops With Lemongrass Sauce And Basil Mint And Cilantro Salad Recipes
Indulge in a symphony of flavors with our delectable Seared Sea Scallops with Lemongrass Sauce and Basil-Mint-Cilantro Salad. This dish is a culinary masterpiece that tantalizes your taste buds with every bite. Succulent sea scallops, perfectly seared to a golden brown, rest atop a bed of aromatic lemongrass sauce, infused with the vibrant flavors of Southeast Asia. A refreshing medley of basil, mint, and cilantro adds a burst of freshness, while a drizzle of tangy lime dressing elevates the entire dish to new heights. Prepare to embark on a culinary journey that will leave you craving for more.
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SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD
Provided by Anita Lo
Categories Tomato Sauté Mint Basil Scallop White Wine Healthy Lemongrass Cilantro Self
Number Of Ingredients 16
Steps:
- 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.
- For Salad:
- Toss all ingredients in a bowl; season with salt and pepper.
- For 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. Divide scallops and sauce among 8 bowls and top with salad.
SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND SALAD
Seafood is big on benefits: It's high in protein, low in calories and bursting with flavor. What's more, chef Anita Lo proves that preparation is simple! This came from SELF magazine website. 295 calories per serving. 5.8 g fat (0.6 g saturated). 17.1 g carbs. 2.6 g fiber. 33.2 g protein.
Provided by Mrs. Hughes
Categories < 4 Hours
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 161.8, Fat 4.7, SaturatedFat 0.4, Cholesterol 14.8, Sodium 84.9, Carbohydrate 11.1, Fiber 2.3, Sugar 4.9, Protein 9.4
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Pat the scallops dry: Before searing the scallops, pat them dry with a paper towel. This will help them sear better and prevent them from sticking to the pan.
- Use a hot pan: When searing the scallops, make sure the pan is hot before you add them. This will help create a nice sear on the outside of the scallops.
- Don't overcrowd the pan: When searing the scallops, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the scallops for only a few minutes per side: Scallops cook quickly, so only cook them for a few minutes per side, or until they are cooked through. Overcooking will make them tough.
- Serve the scallops immediately: Once the scallops are cooked, serve them immediately. They are best enjoyed hot and fresh.
Conclusion:
This recipe for seared sea scallops with lemongrass sauce and basil-mint-cilantro salad is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and the lemongrass sauce is bursting with flavor. The basil-mint-cilantro salad is a refreshing and flavorful accompaniment. Follow the tips above to ensure that your scallops turn out perfectly. Enjoy!
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