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
Ingredients
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4 tablespoons
canola oil, divided
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1
medium shallot, chopped
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2
clove garlic, minced
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2 tablespoons
freshly grated ginger
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1
medium jalapeno, minced
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2 1/2 cups
dry Sake or dry white wine, divided
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6
stalks Lemongrass, cut in pieces, stems pounded with a meat tenderizer or mallet
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1 pound
fresh jumbo sea scallops
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salt and pepper
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1 teaspoon
cornstarch
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1 tablespoon
fresh basil chiffonade
Directions
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In a medium sauce pan, heat 2 tablespoons of oil. Add shallots, garlic, ginger and jalapeno and cook 2 minutes.
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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.
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Remove the sauce from heat and strain the solids (you can let it cool slightly so that you don't burn yourself).
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Return the sauce to the sauce pan and bring to a simmer.
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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.
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Rinse the scallops and pat dry. Season with salt and pepper. Set aside.
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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.
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Serve the scallops topped with the sauce and chiffonade of basil.
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