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Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™) Metric
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Ingredients
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
or 12 scallops, large or jumbo, previously frozen - kosher salt, Diamond Crystal®, to taste
-
1
tbsp oil, e.g. grapeseed, vegetable or canola, as needed
or 1 tbsp butter, unsalted, as needed - 2 garlic cloves, crushed, skin on
- 2 sprigs thyme, fresh, leaves only (optional)
- fleur de sel, as needed
- 10 fresh cilantro leaves, to garnish
- 1 lime, cut into wedges
- Nutrition
- per 1 portion
- Calories
- 929 kJ / 222 kcal
- Protein
- 7 g
- Carbohydrates
- 10 g
- Fat
- 17 g
- Saturated Fat
- 7 g
- Fibre
- 1 g
- Sodium
- 801 mg
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