Seared Sea Scallops With Lemongrass Sauce And Basil Mint And Cilantro Salad Recipes
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
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 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.
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