This Pan seared Sea Scallops, Basil Mint Herb Salad with Coconut Lemon Grass Cream Sauce recipe might seem intimidating, but it’s straightforward to do at home. You’ll initially want to get your pan remarkably hot so you can get a good sear on both sides of the scallops. You will need to scrape off the side of the scallops to remove any hanging meat; although it’s absolutely safe to eat, it is chewy, and the texture is not pleasant.
How to Make Gordon Ramsay Sea Scallops with Basil Mint Herb Salad
To remove it, pinch and strip it off with your hands. The rule to keep in mind when searing scallops is to have all your ingredients ready because once Scallops hit the pan, it all moves very fast.
My favorite pan to sear scallops is a Non-Stick Fry Pan from All-Clad, a Safe PFOA-free Non-Stick Fry Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
Pan Sear Scallops
Basil Mint Herb Salad
Step 1. Put all ingredients into food processor and pulse till finely chopped
Step 2. Add vinaigrette to a bowl of lettuce, greens and fresh vegetables for a large size mixed salad, or you can make an individual salad, add 2 to 2 1/2 Tbsp. on top
Step 3. Mix and blend leafy greens, sliced strawberries, toasted walnuts, sliced red onion, and a little chopped green onion.
Coconut Lemongrass Cream Sauce
Step 1. As the scallops are cooking, boil coconut milk on med heat. Then add all other ingredients, reduce to simmer for 10 minutes, stir infrequently. Drain off all solids with a slotted spoon.
Step 2. Just before severing Spoon sauce liberally over grilled scallops.