If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We are fortunate to have an Asian grocery store within a couple of blocks of our house. It was there I found Sake, Lemongrass and inspiration for this sauce. Though the jalapeno gives it a kick, you can still taste the sweet flavor of the scallops. —nannydeb
- 4 tablespoons canola oil, divided
- 1 medium shallot, chopped
- 2 clove garlic, minced
- 2 tablespoons freshly grated ginger
- 1 medium jalapeno, minced
- 2 1/2 cups dry Sake or dry white wine, divided
- 6 stalks Lemongrass, cut in pieces, stems pounded with a meat tenderizer or mallet
- 1 pound fresh jumbo sea scallops
- salt and pepper
- 1 teaspoon cornstarch
- 1 tablespoon fresh basil chiffonade
- In a medium sauce pan, heat 2 tablespoons of oil. Add shallots, garlic, ginger and jalapeno and cook 2 minutes.
- Add 2 cups sake and lemongrass to the sauce pan and bring to a boil. Reduce heat to simmer for 20 minutes or until sauce is reduced by half.
- Remove the sauce from heat and strain the solids (you can let it cool slightly so that you don't burn yourself).
- Return the sauce to the sauce pan and bring to a simmer.
- In a small bowl, combine 1/2 cup Sake with the cornstarch. Add this mixture to the sauce and stir until thickened. Add salt and pepper to taste.
- Rinse the scallops and pat dry. Season with salt and pepper. Set aside.
- In a large non-stick skillet, heat the remaining 2 tablespoons oil over high heat. Sear scallops for 2-3 minutes on each side or until golden.
- Serve the scallops topped with the sauce and chiffonade of basil.
- This recipe was entered in the contest for Your Best Scallops
Breaking Down Eggplant Parmigiana
Plus, a recipe for a classic
Understanding eggplant parmigiana.
Bring some flare to your cookout.
Life's better with snacks.
Settling a beer rivalry.
A better basket.