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

Carrot and Ginger Sauce

• 2 ½ cm ginger, fresh in pieces
• 1 stalk lemon grass, fresh in pieces (2.5 cm)
• 1 serrano pepper deseeded, in pieces
• 1 shallot quartered
• 1 garlic clove
• 30 g extra virgin olive oil
• 1 lemon thin peel only, no white pith
• 10 fresh cilantro leaves
• 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 Diamond Crystal®

Seared Scallops

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