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

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

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Ingredients

Carrot and Ginger Sauce

  • 2 ½ cm ginger, fresh, in pieces
  • 1 stalk lemon grass, fresh, in pieces (2.5 cm)
  • 1 serrano pepper, deseeded, in pieces
  • 1 shallot, quartered
  • 1 garlic clove
  • 30 g extra virgin olive oil
  • 1 lemon, thin peel only, no white pith
  • 10 fresh cilantro leaves
  • 10 fresh mint leaves
  • 225 g carrot juice
  • 115 g coconut milk, canned
  • 60 g white wine
  • ½ tsp lime juice
  • ½ tsp kosher salt, Diamond Crystal®

Seared Scallops

  • 12 Atlantic deep-sea scallops, fresh, designation U10
    or 12 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 butter, unsalted, as needed
  • 2 garlic cloves, crushed, skin on
  • 2 sprigs thyme, fresh, 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
Fibre
1 g
Sodium
801 mg

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