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
222 kcal / 929 kJ
Protein
7 g
Fat
17 g
Carbohydrates
10 g
Fibre
1 g
Saturated Fat
7 g
Sodium
801 mg

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