Ginger Scallops Recipe -
Ginger Scallops Recipe
  • READY IN 30 mins

Ginger Scallops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2006

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!

Most Helpful Critical Review
Apr 05, 2004

It was okay. I can't say what made it ho-hum, but it seemed to be missing something.

Aug 21, 2003

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

Jul 17, 2003

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.

Aug 22, 2004

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.

Nov 18, 2003

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.

Jun 27, 2003

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.

Jul 17, 2003

Used shallots instead of green onions because that's what I had... delicious recipe... also good over pasta.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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