Seared Sea Scallops With Lemongrass Sauce and Salad

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READY IN: 1hr 25mins
Recipe by Mrs. Hughes

Seafood is big on benefits: It's high in protein, low in calories and bursting with flavor. What's more, chef Anita Lo proves that preparation is simple! This came from SELF magazine website. 295 calories per serving. 5.8 g fat (0.6 g saturated). 17.1 g carbs. 2.6 g fiber. 33.2 g protein.

Ingredients Nutrition


  1. Heat oil in a large, nonstick pan over low heat.
  2. Cook onion with a pinch of salt until translucent, about 12 minutes.
  3. Stir in lemongrass, garlic and chiles.
  4. Add wine.
  5. Raise heat to high, then simmer 5 minutes.
  6. Add tomatoes and juice; break apart tomatoes.
  7. Simmer until sauce thickens, about 20 minutes.
  8. Force sauce through a colander and discard solids.
  9. Season with salt and pepper.
  10. Salad:.
  11. Toss all ingredients in a bowl; season with salt and pepper.
  12. Scallops:.
  13. Season with salt and pepper.
  14. Heat a large nonstick pan over high heat 1 minute; add oil.
  15. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes.
  16. Turn scallops over; cook 3 minutes more.
  17. Remove from heat.
  18. Repeat twice.
  19. Divide scallops and sauce among 8 bowls and top with salad.

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