Thai scallops in sake lemon syrup, served over jasmine rice, with soy sauce reduction.
1 lb large sea scallops, patted dry
1 stalk fresh lemon grass, 2 outer leaves removed
2 Tbsp fresh chopped basil
1 inch piece of ginger, peeled and minced
5 Kaffir lime leaves, minced
2 Tbsp Olive Oil
2 Tbsp Butter
4 Tbsp soy sauce
1-4 Thai chili peppers (to taste)
1 C Thai Jasmine Rice
Simple Syrup Sauce:
1.½ C sugar (divided)
½ C water
½ C Dry sake
Zest of 1 lemon (about 4 teaspoons)
No nutrition information available
Sake Lemon Sauce:
Make a simple syrup by pouring half the sugar and water into a sauce pan. Stir mixture while simmering to dissolve. Cook for 5 minutes to reduce. Add lemon zest and sake and remaining sugar, stirring to dissolve sugar, and then simmer another 2 minutes. Let cool for an hour. While simple syrup is cooling, cook rice as normal.
Cut lemon grass stalk about 2 inches from the bottom and bruise to release flavor. Then slice into thin rings.
In a large pan over medium high heat, add oil and sauté lemon grass and ginger until aromatic, about 2 minutes. Melt butter into the mixture, then add scallops cooking about 2-3 minutes on each side to lightly brown them. Add soy sauce and any Thai chili peppers to taste, then cook another minute. Finish the scallops with kaffir lime leaves and basil, remove from heat.