Recipe by JJCATERING
"By itself or served over rice, this dish is elegant but easy to prepare"
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thinly sliced green onion
minced fresh ginger root
heavy whipping cream
salt and pepper to taste
1 1/4 pounds
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!
It was okay. I can't say what made it ho-hum, but it seemed to be missing something.
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
My family couldn't get enough of this one. I didn't have fresh ginger root so I subbed the spice powder--tasted incredible. A keeper.
All I can say is WOW. For such an easy recipe, this is awesome. I used a little Taylor dry sherry instead of white wine and just saute'd it until the alcohol smell went away. Also I used condensed milk instead of heavy cream. I also cut down on the ginger by 1/2 to give it a more subtle taste and it blended in great with the other flavors so you don't know if it's ginger or a mixture of other spices.
I also tried it per the recipe and it's also great!!!!! My haats off to Jeanne.
Great recipe. I had worried that the ginger would be very strong, but it was perfect. I added sliced mushrooms instead of carrots and left out the last 2 tbls of butter. I didn't reduce the sauce as much as it needed so it was more soupy than saucy, but my husband and I planned it that way. We had it in a dish and ate it like soup. Thanks for the recipe.
I can't stand cooked carrots, so I left them out of Jeanne's recipe.
It was a totally melt-in-the-mouth delicious meal. I had it over rice, and a side of fresh asparagus.
Used shallots instead of green onions because that's what I had... delicious recipe... also good over pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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