Thai Inspired Pan Seared Sea Scallops ~ The Man Behind the Scenes

It's official...my husband has caught the bug! An avid food lover himself, throughout most of this blog, he's remained on the sideline... a culinary "wing man" of sorts...offering up his expertise only on occasion. (So not to be a total enabler.) Well...he cracked! Completely competent, he couldn't bear to be the silent sous chef any longer!

He's the man behind the scenes, with superb knife skills and an eye for presentation. He's our expert griller and saucier - a master of charcoal - with a favorite whisk. He wears an apron and travels with knives. He used to commercial fish off the coast of Alaska. Our first date (in college) involved his buying a rice cooker. Our first walk was back to my dorm where he kissed me goodnight. That evening I said..."I will marry this boy." Five years later I married the man... and we've been cooking ever since!

Here are the Thai inspired Sea Scallops my husband made last night. So full of amazing flavors, these scallops are a perfect low carb dish when you're trying to eat healthy - yet want to focus on the food!

TAKE IT OFF FOOD #7

Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad
SELF, July 2008, Adapted from Anita Lo

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice

Salad:
1/2 cup Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil

Scallops:
24 jumbo sea scallops
1 tablespoon canola oil

Preparation
Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.

For Salad:
Toss all ingredients in a bowl; season with salt and pepper.

For Scallops:
Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.