PAN SEARED DAY BOAT SCALLOPS WITH COCONUT-LEMONGRASS SAUCE

INGREDIENTS

• 12 Day boat scallops
• 1 tbsp grape seed oil
• 1 lime, zested and juiced
• 2 stalks lemongrass (no outer leaves, bottom halves only)
• 1 jalapeno, deveined and deseeded, diced
• 1 1/2 cups coconut milk, not “low fat”
• 2 tsp brown sugar
• 1/4 cup each, basil and cilantro, finely chopped
• 4 cups cooked Basmati rice
• Salt and pepper to taste

PREPARATION

• Pour yourself a glass of the Bell Sauvignon Blanc and enjoy while you are cooking. (A very important step to a delicious outcome.)
• Dry off the scallops with a paper towel. Remove the little muscle on the side of the scallops and season with salt and pepper; set aside.
• In a sauce pan combine lime zest and juice, lemongrass, jalapeno, coconut milk and brown sugar. Heat to a boil stirring occasionally, and reduce the sauce by half.
• While the sauce reduces, pour the grape seed oil into the skillet and heat over medium-high until hot. Carefully add scallops; they might splatter oil. Sear the scallops, about a minute on each side. Take them out and place on a paper towel lined plate before they are cooked through.
• Once the sauce is reduced, remove the pan from heat and add in the scallops to briefly re-warm them before serving. (Delicate scallops cook very quickly – do not overcook. They should be translucent inside.)
• Serve alongside your favorite steamed vegetable and cooked rice. Top with a toss of the chopped herbs. The scent is divine.

Our lovely Bell Sauvignon Blanc complements this dish perfectly!