Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)

Carrot and Ginger Sauce

• 1 in. ginger, in pieces
• 1 stalk fresh lemongrass, in pieces (1 in.)
• 1 serrano chili, deseeded, in pieces
• 1 shallot, quartered
• 1 garlic clove
• 1 oz extra virgin olive oil
• 1 lemon, thin peel only, no pith
• 10 fresh cilantro leaves
• 10 fresh mint leaves
• 8 oz carrot juice
• 4 oz coconut milk
• 2 oz white wine
• ½ tsp lime juice
• ½ tsp kosher salt, Diamond Crystal®

Seared Scallops

• 12 fresh sea scallops, large (U10) or (U8)
  of 12 sea scallops, large or jumbo, previously frozen
• kosher salt, Diamond Crystal®, to taste
• 1 tbsp oil, e.g. grapeseed, vegetable or canola, as needed
  of 1 tbsp unsalted butter, as needed
• 2 garlic cloves, crushed, skin on
• 2 sprigs fresh thyme, leaves only (optioneel)
• Fleur de Sel, as needed
• 10 fresh cilantro leaves, to garnish
• 1 lime, cut into wedges