Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)
TM6 TM5

Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)

4.7 (21 ratings)

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
  • 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
Fibre
1 g
Sodium
801 mg

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