Pan Seared Day Boat Scallops with Coconut-Lemongrass Sauce - Bell Wine Cellars
Pan-seared Day Boat Scallops in a flavorful Coconut-Lemongrass Sauce, paired with Bell Sauvignon Blanc. Perfect for seafood lovers!
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Paper towel
- Plate
- Steamer basket
- Pot
Ingredients
- 12 Day boat scallops
- 1 tbsp grape seed oil
- 1 lime, zested and juiced
- 2 stalks lemongrass (no outer leaves, bottom halves only)
- 1 jalapeno, deveined and deseeded, diced
- 1 1/2 cups coconut milk, not “low fat”
- 2 tsp brown sugar
- 1/4 cup each, basil and cilantro, finely chopped
- 4 cups cooked Basmati rice
- Salt
- pepper
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