Ingredients for Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Coriander Salad

• 2 teaspoons canola oil

• 1 cipolla, tritata

• 6 stalks lemongrass, dry leaves removed, stems pounded

• cut into 3-inch lengths

• 4 cloves garlic, finely chopped

• 3 red Thai bird chillies, finely chopped (found in grocery stores' Asian section)

• 475ml vino bianco secco

• 1 can (800g) whole tomatoes, plus juice

• 1/2 cup Thai basil

• 1/2 cup fresh mint

• 1/2 cup coriander sprigs

• Juice from 1/2 lime

• 2 teaspoons canola oil

• 24 jumbo sea scallops

• 1 tablespoon canola oil

Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chillies. 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.

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

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. Divide scallops and sauce among 8 bowls and top with salad.

Avvertenza

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