Ginger Scallops41 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“By itself or served over rice, this dish is elegant but easy to prepare” - by JJCATERING
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 365 cal
- 23.7 g
- 7.4 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"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...." See more 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!"
"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 orde..." See morer to get the reduction in sauce needed - my wife had the leftover sauce over rice for breakfast - thanks"
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