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

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 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 cucharaditas de aceite de canola
1 cebolla, picada
6 stalks lemongrass, dry leaves removed, stems pounded
cut into 3-inch lengths
4 dientes de ajo, picados finamente
3 red Thai bird chillies, finely chopped (found in grocery stores' Asian section)
Vino blanco seco de 475 ml
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 cucharaditas de aceite de canola
24 jumbo sea scallops
1 cucharada de aceite de 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.