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

Name: Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
Cuisine: thai
Ingredients: 2 teaspoons canola oil; 1 onion, chopped; 6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths; 4 cloves garlic, finely chopped; 3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section); 2 cups dry white wine; 1 can (28 ounce) whole tomatoes, plus juice; 1/2 cup Thai basil; 1/2 cup fresh mint; 1/2 cup cilantro sprigs; Juice from 1/2 lime; 2 teaspoon canola oil; 24 jumbo sea scallops; 1 tablespoon canola oil

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Toss all ingredients in a bowl; season with salt and pepper.
3.
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.

Recipes sourced from Epicurious.com.

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