Coconut molasses glazed Diver Scallops

This is a killer way to make scallops
1 c. coconut milk
1 c. molasses
1 tb. Minced ginger
1 tb. Minced lemongrass
2 tb. Sake
3 tb canola oil
10 large scallops

1.Place 1 tb canola oil in a hot saucepan.

2.Add ginger and lemongrass. Stir and cook until aromatic, about 2 minuets.

3.Deglaze with sake, add coconut milk then add molasses.

4.Reduce heat to a simmer, stirring constantly. Simmer for 5 minutes and strain
5.Place scallop and sauce into pan. Place on Low heat and slowly poach the scallops until firm about 10 minutes

These scallops go great with jasmine rice and stir-fried vegetables.

Also The scallops can be marinaded then grilled on the barbecue