PAN SEARED DAY BOAT SCALLOPS WITH COCONUT-LEMONGRASS SAUCE - Bell Wine Cellars

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