Ginger Scallops

SUBMITTED BY: JJCATERING

"By itself or served over rice, this dish is elegant but easy to prepare"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

2 tablespoons thinly sliced green onion
2 tablespoons butter
1 large carrot, julienned
2 tablespoons minced fresh ginger root
1/2 cup white wine
1/2 cup heavy whipping cream
salt and pepper to taste
1 1/4 pounds scallops
2 tablespoons butter

READ REVIEWS (22)

DIRECTIONS

In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 21, 2003 by Doug Matthews

Great Aroma and Great over rice as suggested - might want to consider cooking the scallops prior to adding to pan since the moisture relased by the scallops made for a much longer cooking time in order to get the reduction in sauce needed - my wife had the leftover sauce over rice for breakfast - thanks

12 users found this review helpful

Reviewed on Apr. 15, 2006 by Valerie

Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the cost. Also, I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray, 2 minutes or so each side, then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again, thanks!

5 users found this review helpful