Seared Sea Scallops With Lemongrass Sauce and Salad

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 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

Directions

1. 1

   Heat oil in a large, nonstick pan over low heat.

2. 2

   Cook onion with a pinch of salt until translucent, about 12 minutes.

3. 3

   Stir in lemongrass, garlic and chiles.

4. 4

   Add wine.

5. 5

   Raise heat to high, then simmer 5 minutes.

6. 6

   Add tomatoes and juice; break apart tomatoes.

7. 7

   Simmer until sauce thickens, about 20 minutes.

8. 8

   Force sauce through a colander and discard solids.

9. 9

   Season with salt and pepper.

10. 10

    Salad:.

11. 11

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

12. 12

    Scallops:.

13. 13

    Season with salt and pepper.

14. 14

    Heat a large nonstick pan over high heat 1 minute; add oil.

15. 15

    Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes.

16. 16

    Turn scallops over; cook 3 minutes more.

17. 17

    Remove from heat.

18. 18

    Repeat twice.

19. 19

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