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Dayboat scallops with a creamy lemongrass shallot sauce

Dayboat scallops with a creamy lemongrass shallot sauce
  • 1 lemongrass stalk, bruised with the back of a knife and sliced into chunks
  • 1 cup coconut milk
  • A few sprigs of cilantro
  • 1-2 Makrut lime leaves (optional)
  • 1 tbs butter
  • 1 shallot, diced small
  • 1/4 cup saké
  • fish sauce, to taste (a full tsp for Togue but she LOVES the fish sauce)
  • salt and pepper (white pepper is nice)
  • 1 pound Downeast Dayboat scallops

Place lemongrass, coconut milk, cilantro and lime leaves (if using) in a small saucepan and simmer on low heat for 20-30 minutes.  

Melt butter in skillet. Add shallots and cook over low heat until they're soft.  Do not let brown. Raise heat to medium-high and add saké and fish sauce.  Cook until liquid has almost totally evaporated, then hold a colander over the pan and pour the coconut mixture in so the liquid goes in the pan and the lemongrass/herbs stay in the colander.  Discard lemongrass/herbs. Heat coconut milk/shallot mixture until it reaches a sauce-like consistency.  Season with salt and white pepper to taste.

If using defrosted scallops or fresh scallops from someone other than Downeast Dayboat, dry scallops with paper towels and season with salt.  Sear in a heavy bottom pan, preferably nonstick or cast iron.  Use oil in the searing pan if necessary.  When scallops are finished, plate and pour sauce over them.  It looks nice to serve a little salad on the side, or you could make into a main dish with rice and veg.

Thank you to Bobby Sullivan for the photo, shown over glass noodles :)



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