Seared Sea Scallops With Lemongrass Sauce And Salad

• To make the Sauce
• 2 teaspoons canola oil
• 1 onion, chopped
• 6 stalks lemongrass, dry leaves removed, stems pounded, cut into 3-inch lengths
• 4 garlic cloves, finely chopped
• 3 red thai bird chilies, finely chopped (found in grocery stores' Asian section)
• 2 cups dry white wine
• 1 (28 ounce) can whole tomatoes, plus juice
• To make the Salad
• 1/2 cup Thai basil
• 1/2 cup of fresh mint
• 1/2 cup fresh cilantro stem
• 1/2 lime, juice of
• 2 teaspoons canola oil
• For Scallops
• 24 jumbo sea scallops
• 1 tablespoon canola oil

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.

canola oil, onion, stalks lemongrass, garlic, red thai, white wine, tomatoes, salad, basil, mint, fresh cilantro stem, lime, canola oil, scallops, canola oil

Taken from www.food.com/recipe/seared-sea-scallops-with-lemongrass-sauce-and-salad-376765 (may not work)