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

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These pan-seared sea scallops with lemongrass sauce offer a sophisticated blend of vibrant Southeast Asian flavours and elegant seafood. The base of the dish is a fragrant, strained reduction made from white wine, aromatics and tomatoes, providing a savoury depth that perfectly complements the natural sweetness of the jumbo scallops. A bright, zesty salad of fresh Thai basil, mint and coriander adds a refreshing finish to every bite.

As a dairy-free starter or light main course, this recipe is ideal for hosting a dinner party where dietary requirements are a consideration. The technique of searing the scallops in batches ensures a perfect golden crust without overcooking the delicate centres. Serve in warmed shallow bowls to keep the sauce at its best, providing a restaurant-quality experience in your own kitchen.

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

2 cucchiaini di olio di canola
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 cucchiaini di olio di canola
24 jumbo sea scallops
1 cucchiaio di olio di canola

How to make Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Coriander Salad

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

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.