SPICY SEARED SEA SCALLOPS (THAI TWIST)

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SPICY SEARED SEA SCALLOPS (THAI TWIST) image

Categories     Fish     Sauté     Dinner

Yield 6 Servings

Number Of Ingredients 16

Sauce:
1 sweet onion, finely diced (or sliced)
Salt
6 lemongrass stalks, dry leaves removed, pounded
3-4 garlic cloves, finely chopped
3 red Thai bird chiles (or 1 habenero), finely chopped
2 cups dry white wine
28 ounce canned whole tomatoes (or 4 fresh tomatoes)
Herbs:
1/2 cup fresh Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
1/2 lime, juice
Scallops:
12 jumbo sea scallops
Back Pepper

Steps:

  • Sauce: Cook onion with salt in frying pan on medium heat until translucent. Add lemongrass, garlic, chiles, wine. Simmer 5 minutes. Add tomatoes with juices and simmer until sauce thickens. Force sauce through colander or keep solids as-is. Herbs: Toss herbs in bowl. Scallops: Season with pepper. Cook in non-stick pan on medium- high heat. Serve ingredients together.

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