Seared Sea Scallops With Lemongrass Sauce And Salad Recipes

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND SALAD

Seared Sea Scallops With Lemongrass Sauce and Salad image

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

Ingredients

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths
4 garlic cloves, finely chopped
3 red thai bird chilies, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 (28 ounce) can whole tomatoes, plus juice
1/2 cup Thai basil
1/2 cup of fresh mint
1/2 cup fresh cilantro stem
1/2 lime, juice of
2 teaspoons canola oil
24 jumbo sea scallops
1 tablespoon canola oil

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

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