Sea Scallops with Coconut Lemongrass Cream Sauce

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 to 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 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

See (Pan Seared Sea Scallops Recipe)

Basil Mint Herb Salad

Step 1. Put all ingredients into a 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, and stir infrequently. Drain off all solids with a slotted spoon.

Step 2. Just before severing, Spoon sauce liberally over grilled scallops.

Sea Scallops with Coconut Lemongrass Cream Sauce

Course: DinnerCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

You’ll first want to get the pan extremely hot to get a good sear on both sides.

Ingredients

• Sea Scallops

• 2 lb. 2 dry sea scallops, 10/20 ct. (about 20)

• Basil Mint Herb Salad

• 1/3 C. 1/3 fresh basil

• 1/2 C. 1/2 fresh mint leaves

• 1/3 C. 1/3 virgin olive oil

• 2 tablespoon 2 lemon juice

• 1 garlic clove

• 1/4 teaspoon 1/4 kosher salt

• 8 oz. 8 Blend of leafy greens or spring mix

• 4 oz. 4 sliced strawberries

• 4 oz. 4 toasted walnuts

• 4 oz. 4 sliced red onion

• 2 oz. 2 chopped green onion

• Coconut Lemon Grass Cream Sauce

• 1 Can 1 16 oz. coconut milk

• 2 Lemongrass stalks remove the outside layer, also tops and bottoms, then cut into 1 in. piece

• 2 “Pieces of ginger peeled and sliced into ½ in rounds

• 4 garlic cloves bashed

• 2-4 Thai chili stems removed and sliced lengthwise; keep the seeds

• 4 Tbsp. 4 fish sauce

• 1 ½ Tbsp. brown sugar

• 1 ½ tsp. soy sauce

• ¼ tsp. ground turmeric

Directions

• Sear Sea Scallops
• See (Pan Seared Sea Scallops Recipe)
• Basil Mint Herb Salad
• Put all ingredients into a food processor and pulse till finely chopped
• 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
• Mix and blend leafy greens, sliced strawberries, toasted walnuts, sliced red onion, and a little chopped green onion.
• Coconut Lemon Grass Cream Sauce
• As the scallops are cooking, boil coconut milk on med heat. Then add all other ingredients and reduce to simmer for 10 minutes, stirring infrequently. Drain off all solids with a slotted spoon.
• Just before severing, Spoon sauce liberally over grilled scallops.

Recipe Video

Notes

• Adapted from Gordon Ramsay’s Hell’s Kitchen

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