Ginger Scallops

Ginger Scallops

46 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m

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

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Adjust Servings

Original recipe yields 4 servings



  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 (46)

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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!

Doug Matthews

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



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.

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Amount Per Serving (4 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 336 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Scallops with White Wine Sauce II


next recipe:

Seared Sea Scallops