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

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