Seared Sea Scallops With Lemongrass Sauce And Salad - cooking recipe

Ingredients

To make the Sauce
2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths
4 garlic cloves, finely chopped
3 red thai bird chilies, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 (28 ounce) can whole tomatoes, plus juice
To make the Salad
1/2 cup Thai basil
1/2 cup of fresh mint
1/2 cup fresh cilantro stem
1/2 lime, juice of
2 teaspoons canola oil
For Scallops
24 jumbo sea scallops
1 tablespoon canola oil

Preparation

Heat oil in a large, nonstick pan over low heat.
Cook onion with a pinch of salt until translucent, about 12 minutes.
Stir in lemongrass, garlic and chiles.
Add wine.
Raise heat to high, then simmer 5 minutes.
Add tomatoes and juice; break apart tomatoes.
Simmer until sauce thickens, about 20 minutes.
Force sauce through a colander and discard solids.
Season with salt and pepper.
Salad:.
Toss all ingredients in a bowl; season with salt and pepper.
Scallops:.
Season with salt and pepper.
Heat a large nonstick pan over high heat 1 minute; add oil.
Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes.
Turn scallops over; cook 3 minutes more.
Remove from heat.
Repeat twice.
Divide scallops and sauce among 8 bowls and top with salad.