Thai Scallops In Sake Lemon Sauce Over Jasmine Rice

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1 lb large sea scallops, patted dry

1 stalk fresh lemon grass, 2 outer leaves removed

2 Tbsp fresh chopped basil

1 inch piece of ginger, peeled and minced

5 Kaffir lime leaves, minced

2 Tbsp Olive Oil

2 Tbsp Butter

4 Tbsp soy sauce

1-4 Thai chili peppers (to taste)

1 C Thai Jasmine Rice

Simple Syrup Sauce:

1.1/2 C sugar (divided)

1/2 C water

1/2 C Dry sake

Zest of 1 lemon (about 4 tsps)

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