Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™) Metric

Name: Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™) Metric
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 2 ½ cm ginger, fresh; 1 stalk lemon grass, fresh; 1 serrano pepper; 1 shallot; 1 garlic clove; 30 g extra virgin olive oil; 1 lemon; 10 fresh cilantro; 10 fresh mint leaves; 225 g carrot juice; 115 g coconut milk, canned; 60 g white wine; ½ tsp lime juice; ½ tsp kosher salt; 12 Atlantic deep-sea scallops, fresh, designation U10; kosher salt; 1 tbsp oil; 2 garlic cloves; fleur de sel; 10 fresh cilantro; 1 lime

Pas d’évaluation

Prép. 15min

Total 40min

4 portions

Ingrédients

Carrot and Ginger Sauce

ginger, fresh in pieces
2 ½ cm
lemon grass, fresh in pieces (2.5 cm)
1 stalk
serrano pepper deseeded, in pieces
1
shallot quartered
1
garlic clove
1
extra virgin olive oil
30 g
lemon thin peel only, no white pith
1
fresh cilantro leaves
10
fresh mint leaves
10
carrot juice
225 g
coconut milk, canned
115 g
white wine
60 g
lime juice
½ tsp
kosher salt Diamond Crystal®
½ tsp

Seared Scallops

Atlantic deep-sea scallops, fresh, designation U10
12
12 scallops, large or jumbo, previously frozen
kosher salt Diamond Crystal®, to taste
oil e.g. grapeseed, vegetable or canola, as needed
1 tbsp
1 tbsp butter, unsalted, as needed
garlic cloves crushed, skin on
2
thyme, fresh (optionnel) leaves only
2 sprigs
fleur de sel as needed
fresh cilantro leaves, to garnish
10
lime cut into wedges
1