Pan Seared Scallops with Carrot Ginger Sauce

Pan Seared Scallops with Carrot Ginger Sauce

Delicate sea scallops are pan seared until golden brown and paired with a creamy coconut and carrot sauce that serves to brighten and balance the dish.


For the Scallops: 6 Large Scallops U-8 or U-10, fresh or previously frozen 1 quart (1 L) Water 5 ½ Tbsp (50 grams) Kosher Salt 2 Tbsp (24 mL) Canola Oil 1 Garlic Clove 1 sprig Thyme Fleur de Sel (as needed) For the Sauce: ½ Shallot ½ Ginger, 1 inch piece ½ Garlic Clove ½ Serrano Chile ½ Lemon ½ Lemongrass ¾ tsp (0.5 grams) Fresh Mint 1 Tbsp (15 mL) Extra Virgin Olive Oil 1 cup (248 mL) Carrot Juice 2 Tbsp (29 mL) White Wine ¼ cup (57 mL) Coconut Milk ¼ tsp (1 gram) Lime Juice ¼ tsp (1 gram) Kosher Salt For the Garnish: 2 Lime Wedges ¼ bunch Fresh Cilantro 1 Scallion The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

Hestan Cue helps you cook to perfection, everytime

Learn More
As Seen In: