Seared Sea Scallops with Lemongrass Sauce and Basil, Mint & Cilantro Salad

It’s scallop season in New England! Our scallops arrive weekly from Massachusetts … so you know they’re fresh and delicious! Here’s one of our favorite Asian-inspired recipes that takes advantage of fresh herbs coming out of the garden this time of year. Enjoy!

Sauce:
2 tsp canola oil
1 onion, chopped
6 stalks lemongrass, outer leaves removed, stems pounded, cut in 3” lengths
4 cloves garlic, finely chopped
3 Serrano peppers (or more for added spice!), finely chopped
2 c dry white wine
1 28-oz can whole tomatoes, plus juice

Salad:
½ cup basil
½ cup fresh mint
½ cup cilantro
Juice from ½ lime
2 tsp canola oil

Scallops:
24 jumbo sea scallops (or more if they’re medium-sized)
1 Tbsp canola oil

For Sauce: Heat oil in a large pan over low heat. Cook onion with a pinch of salt until translucent. Stir in lemongrass, garlic and chilies, and add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice, and break apart the tomatoes. Simmer until the sauce thickens, about 20 minutes. Force sauce through colander and discard solids. Season with salt and pepper.

For Salad: Toss all ingredients in a bowl; season with salt and pepper.

For Scallops: Season with salt and pepper. Heat a large non-stick pan over high heat with the oil. When oil is hot add 8 scallops. Cook for 1 minute, reduce heat to medium high, and cook, undisturbed, until golden, about 4 minutes. Turn scallops over, cook 3 minutes more. Remove from heat. Repeat in 2 batches with remaining scallops.

Divide scallops and sauce among 4 bowls, and top with salad.

Serves 4.

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