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

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

4.7 (6 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 (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
Fiber
1 g
Sodium
801 mg

Like what you see? This recipe and more than 3,000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all