Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad

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. Nutrional analysis per serving: 295 calories, 5.8 g fat (0.6 g saturated), 17.1 g carbs, 2.6 g fiber, 33.2 g protein Nutritional analysis provided by Self

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. Nutrional analysis per serving: 295 calories, 5.8 g fat (0.6 g saturated), 17.1 g carbs, 2.6 g fiber, 33.2 g protein Nutritional analysis provided by Self