This recipe is simple, easy and elegant. It's a great dish for a romantic occasion like Valentine's Day.
Swap option: You can use clam juice instead of mussel stock.
For the mussel stock:1.
Heat the canola oil in a small stock pot over medium heat. Add the shallot and sweat until softened, but not browned, about 1½ minutes.2.
Add the white wine to the pot and bring it to a boil.3.
Add the mussels to the pot and cover the pot with a lid. Cook the mussels, stirring once or twice, over medium heat until all of them have opened and all of the liquid has been cooked out of them (about 6-8 minutes).4.
Discard the mussels and strain the stock through a fine mesh sieve (cooled stock can be stored under refrigeration for up to 3 days, or in the freezer for up to 2 months).
For the scallops:1.
Preheat oven to 350°F.2.
Heat a small pot over medium heat and add a teaspoon of butter. When the butter melts sweat the ginger, lemongrass and lime zest or leaf, until they become soft, about 2 minutes, cover with the mussel stock) and bring to a low simmer for about 3 minutes then turn off the heat. Adjust seasoning and keep warm.3.
Slice the scallops into 1/4-inch thick pieces. Using 2 scallops per person, arrange the scallops in a circle in a large oven-safe bowl rubbed with 1 teaspoon of butter. Season the scallops with fine sea salt and freshly ground white pepper then place in the oven and bake until just warm, about 90 seconds.4.
Strain sauce into a clean pot and bring back to simmer, whisk in remaining tablespoon of butter, adjust seasoning with salt and pepper to taste and finish with a squeeze of lime juice.5.
Divide the scallops between the four plates, finish with the sauce, sprinkle with chives and serve immediately.