Basil Mint Sauce Recipes

BASIL-MINT SAUCE

Basil-Mint Sauce image

Provided by Michel Richard

Categories Sauce Herb No-Cook Yogurt Backyard BBQ Mayonnaise Mint Basil Summer Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 7

Ingredients

1/4 cup plain yogurt
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup sliced green onions
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lime juice

Steps:

Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE

Scallop

Provided by Michel Richard

Categories Herb Shellfish Appetizer Fry Cocktail Party Mint Basil Seafood Scallop Curry Fall Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 (appetizer) servings

Number Of Ingredients 7

Ingredients

4 frozen phyllo pastry sheets, thawed
1/3 cup all purpose flour
1 teaspoon curry powder
1 large egg
12 sea scallops
Vegetable oil (for deep-frying)
Basil-Mint Sauce

Steps:

Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.

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