Scallops for Your Sweetie!

In anticipation of a romantic dinner at home on Valentine's Day, here is a special idea to consider.
(serves 2)

1 stalk lemongrass, outer leaves discarded
3 T. veg. oil, divided
1 T. fresh ginger, peeled and grated
1 large shallot, sliced
1 cloves garlic, sliced
1/4*-1/2 bird's eye chile, sliced
2 cups sake
1 T. freshly* squeezed lime juice
1/2 t. fish sauce
2 t. Kerrygold* butter
12 large diver scallops, rinsed* and patted dry* with paper towels
Kosher* salt and freshly* ground pepper
Green onions, chopped
Basil leaves, cut in a chiffonade
Pugliese* bread, sliced
Lemon wedges

Smash lemongrass stalk a few times with the flat side of a knife; cut into 1" pieces. Heat 2 T. oil in a med. saucepan over med. heat. Add the ginger, shallot, garlic, half of the chile, and lemon grass. Cook 3 min. Add the sake, lime juice, and fish sauce; bring to a boil. Reduce heat; simmer 20 min. or until reduced by half. Strain, discarding solids. Return sauce to pan; stir in butter. Keep warm. Heat the remaining oil in a large skillet over med.-high heat until hot but not smoking. Pinch muscle on side of each of the scallops, and gently pull to remove. Season with S&P. Add scallops to pan. Cook 2-3 min. or until they release from pan. Turn; cook 2 min. or until opaque. Divide sauce between 2 shallow bowls. Place 6 scallops in each bowl. Garnish with chopped green onions sliced basil leaves, and remaining chile. Serve with warm bread and lemon wedges. Oh, and maybe a bottle of champagne with some chocolates for dessert*!!

"Jesus gave His all; He deserves our all."

Love,

Machete Milletti