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
What You'll Need
canola oil, divided
medium shallot, chopped
clove garlic, minced
freshly grated ginger
medium jalapeno, minced
2 1/2 cups
dry Sake or dry white wine, divided
stalks Lemongrass, cut in pieces, stems pounded with a meat tenderizer or mallet
fresh jumbo sea scallops
salt and pepper
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.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!