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seared-sea-scallops-with-lemongrass-sauce-and-basil-mint-and-cilantro-salad-242786.json
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seared-sea-scallops-with-lemongrass-sauce-and-basil-mint-and-cilantro-salad-242786.json
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{
"directions": [
"Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.",
"Toss all ingredients in a bowl; season with salt and pepper.",
"Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad."
],
"ingredients": [
"2 teaspoons canola oil",
"1 onion, chopped",
"6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths",
"4 cloves garlic, finely chopped",
"3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)",
"2 cups dry white wine",
"1 can (28 ounce) whole tomatoes, plus juice",
"1/2 cup Thai basil",
"1/2 cup fresh mint",
"1/2 cup cilantro sprigs",
"Juice from 1/2 lime",
"2 teaspoon canola oil",
"24 jumbo sea scallops",
"1 tablespoon canola oil"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Tomato",
"Saut\u00e9",
"Mint",
"Basil",
"Scallop",
"White Wine",
"Healthy",
"Lemongrass",
"Cilantro",
"Self"
],
"title": "Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad",
"url": "http://www.epicurious.com/recipes/food/views/seared-sea-scallops-with-lemongrass-sauce-and-basil-mint-and-cilantro-salad-242786"
}