1/4 cup lychee syrup, from canned lychees
1/2 cup rice flour
1/2 teaspoon madras curry powder
12 large scallops, day boat preferable, dried, foot removed
2 shallots, minced
1/4 cup 1/4-inch dice lychees
1 cup Champagne
4 tablespoons butter
2 tablespoons chive batons, for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
Pour lychee syrup into a small dish. In a pie plate, combine rice flour and curry powder. Season the scallops on both sides and dip in syrup and then flour/curry mix. In a saute pan over medium-high heat coated lightly with oil, sear the scallops until browned on both sides, about 1 1/2 minutes per side. Remove scallops to a plate. In same pan, add shallots and lychees, season and saute for 2 minutes.
Deglaze with Champagne and reduce by 75%.
Whisk in butter, check for seasoning.
Plate scallops and spoon Champagne-butter sauce over. Garnish with chive batons.