1/2 pound ginger unpeeled and thinly sliced across
1 leek green part only washed well and cut into thin strips
1 pound bay scallops
8 tablespoons cold unsalted butter cut 1/2 pieces
1/8 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1-1/2 teaspoons kosher salt
1/4 cup cooked long-grain white rice
Directions:
1. In a small saucepan bring 5 cups water and ginger to a boil. 2. Lower heat and simmer 30 minutes. 3. Strain through a fine mesh sieve. 4. Reserve the liquid and discard the ginger. 5. Bring a small saucepan of salted water to a boil then stir in the leek. 6. Lower heat and simmer 15 minutes then drain and reserve. 7. In a medium saucepan return the ginger liquid to a gentle simmer then stir in the scallops. 8. Simmer for 2 minutes. 9. With a slotted spoon remove scallops and set aside. 10. Over low heat whisk butter into the liquid a few pieces at a time. 11. While whisking add cayenne, lemon juice and salt. 12. Remove from heat and stir in scallops and leek.
