Seared Scallops with Carrot and Ginger Sauce

Name: Seared Scallops with Carrot and Ginger Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 in. ginger; 1 stalk fresh lemongrass; 1 serrano chili; 1 shallot; 1 garlic clove; 1 oz extra virgin olive oil; 1 lemon; 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; 1 tbsp oil; 12 fresh sea scallops, large (U10); kosher salt; 1 tbsp unsalted butter; 2 garlic cloves; 1 pinch Fleur de Sel; 10 fresh cilantro leaves; 1 lime

4.7 23 ratings

Prep. 15 min

Total 40 min

4 portions

Ingredients

Carrot and Ginger Sauce

ginger peeled, cut into pieces
1 in.
fresh lemongrass in pieces (1 in.)
1 stalk
serrano chili deseeded, in pieces
1
shallot quartered
1
garlic clove
1
extra virgin olive oil
1 oz
lemon thin peel only, no pith
1
fresh cilantro leaves
10
fresh mint leaves
10
carrot juice
8 oz
coconut milk
4 oz
white wine
2 oz
lime juice
½ tsp
kosher salt Diamond Crystal®, plus extra to season, to taste
½ tsp

Seared Scallops

oil e.g. grapeseed, vegetable or canola, as needed
1 tbsp
1 tbsp unsalted butter, as needed
fresh sea scallops, large (U10) or (U8), patted dry with paper towel
12
12 sea scallops, large or jumbo, patted dry with paper towel
kosher salt Diamond Crystal®, to taste
unsalted butter
1 tbsp
fresh thyme (optional) leaves only
2 sprigs
garlic cloves crushed, skin on
2
Fleur de Sel
1 pinch
fresh cilantro leaves
10
lime cut into wedges
1