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Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)
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Ingredients
Carrot and Ginger Sauce
- 1 in. ginger, in pieces
- 1 stalk fresh lemongrass, in pieces (1 in.)
- 1 serrano chili, deseeded, in pieces
- 1 shallot, quartered
- 1 garlic clove
- 1 oz extra virgin olive oil
- 1 lemon, thin peel only, no pith
- 10 fresh cilantro leaves
- 10 fresh mint leaves
- 8 oz carrot juice
- 4 oz coconut milk
- 2 oz white wine
- ½ tsp lime juice
- ½ tsp kosher salt, Diamond Crystal®
Seared Scallops
-
12
fresh sea scallops, large (U10) or (U8)
or 12 sea scallops, large or jumbo, previously frozen - kosher salt, Diamond Crystal®, to taste
-
1
tbsp oil, e.g. grapeseed, vegetable or canola, as needed
or 1 tbsp unsalted butter, as needed - 2 garlic cloves, crushed, skin on
- 2 sprigs fresh thyme, leaves only (optional)
- Fleur de Sel, as needed
- 10 fresh cilantro leaves, to garnish
- 1 lime, cut into wedges
- Nutrition
- per 1 portion
- Calories
- 929 kJ / 222 kcal
- Protein
- 7 g
- Carbohydrates
- 10 g
- Fat
- 17 g
- Saturated fat
- 7 g
- Fiber
- 1 g
- Sodium
- 801 mg
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