Champagne Scallops (

In a small saucepan, melt 2 T. of the butter and add the shallots. Cook over medium low heat until soft but not browned, about 3 minutes. Add the veggie stock and bring to a boil. Cook over medium high heat until it is reduced by half, and then add the coconut milk. Bring to a boil, reduce to simmer, and cook for 15 minutes, stirring occasionally. While the sauce is cooking, prepare your scallops: dry your super firm tofu and slice each block into three equal slabs. Each slab should be somewhere in the vicinity of three quarters of an inch thick. Use a cookie cutter or donut hole cutter if you have one to cut perfectly round “scallops” out of the tofu, reserving the scrap tofu for tomorrow morning’s tofu scramble. If you don’t have a round cookie or donut hole cutter, free hand little circles with a knife as well as you can. In a large skillet, melt 2 more T. of butter and add approximately half of the tofu scallops. Cook on one side for about 3 minutes before turning with tongs or a fork and letting the other side cook for 3 minutes. You want a golden-brown crust on each round surface. When both sides of each scallop are done, give the skillet a few shakes and let the scallops roll around to get the sides browned a bit, too. When all of the tofu is fully cooked, transfer it to a plate layered with a few paper towels to allow the excess butter to drain. Melt another 2 T. butter in the pan again and repeat the process with the remaining half of the tofu scallops. Pour the champagne into the empty skillet and return to heat. Reduce the champagne and let some of the alcohol cook off over medium high heat. Add the coconut milk sauce and bring to a boil. The sauce will thicken somewhat as it cooks. Stir in the remaining 2 T. of butter and remove from heat. Add the lemon juice and chives. Arrange the tofu scallops on a plate or over a bed of saffron rice and drizzle the sauce over all.