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.