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Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™) Metric
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Carrot and Ginger Sauce
- 2 ½ cm ginger, fresh, in pieces
- 1 stalk lemon grass, fresh, in pieces (2.5 cm)
- 1 serrano pepper, deseeded, in pieces
- 1 shallot, quartered
- 1 garlic clove
- 30 g extra virgin olive oil
- 1 lemon, thin peel only, no white pith
- 10 fresh cilantro leaves
- 10 fresh mint leaves
- 225 g carrot juice
- 115 g coconut milk, canned
- 60 g white wine
- ½ tsp lime juice
- ½ tsp kosher salt, Diamond Crystal®
Seared Scallops
-
12
Atlantic deep-sea scallops, fresh, designation U10
ou 12 scallops, large or jumbo, previously frozen - kosher salt, Diamond Crystal®, to taste
-
1
tbsp oil, e.g. grapeseed, vegetable or canola, as needed
ou 1 tbsp butter, unsalted, as needed - 2 garlic cloves, crushed, skin on
- 2 sprigs thyme, fresh, leaves only (opcional)
- fleur de sel, as needed
- 10 fresh cilantro leaves, to garnish
- 1 lime, cut into wedges
- Nutrição
- por 1 portion
- Energia
- 929 kJ / 222 kcal
- Proteína
- 7 g
- Hidratos de carbono
- 10 g
- Gordura
- 17 g
- Gordura saturada
- 7 g
- Fibra
- 1 g
- Sódio
- 801 mg
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