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1
Whisk together 2 teaspoons of the olive oil, the tarragon, lime zest and juice, and half the garlic, shallots and ginger in a wide, shallow dish.
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2
Add the scallops, toss to coat, cover and refrigerate for no longer than 30 minutes.
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3
While the scallops are marinating, prepare the broth.
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4
Cut away the small pale bottom part of the lemongrass and peel off the tough outer leaves.
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5
Place the pieces on their sides and press down, with your palm or the side of a large knife, to bruise them.
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6
Heat the vegetable oil in a medium saucepan over medium heat; add the remaining shallots and slowly saute until they are caramelized richly browned but not burned.
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7
Add the remaining garlic and ginger and stir for about 1 minute.
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8
Add the lemongrass and fish sauce to the pan and stir until fragrant, about 1 minute, then pour in the vegetable stock.
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9
Bring the sauce to a boil, then reduce the heat and simmer for about 20 minutes.
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10
Pour in the coconut milk and simmer for about 5 minutes longer.
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11
Set the sauce aside and keep it warm.
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12
Meanwhile, drain the scallops of excess marinade and set them on paper towels for a minute or so to dry.
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13
Place a large skillet over medium heat for about 2 minutes, then coat the surface with the remaining 2 teaspoons olive oil.
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14
When the oil is hot, gently add the scallops to the skillet without crowding them; sear the scallops in two batches if necessary.
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15
Cook the scallops on one side for about 2 minutes, or until they are browned.
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16
Do not move them about or the searing process will be affected.
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17
Turn the scallops over and cook for 2 more minutes.
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18
To serve, pour some of the warm sauce onto individual plates and set the scallops on the sauce; garnish with the scallions and place the rice to the side.
