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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
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