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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.

Ingredients

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.

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