Scallops with Vegetables, Ginger and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (about) butter |
1 turnip, cut into matchstick-size strips |
1 large red bell pepper, cut into matchstick-size strips |
1 large carrot, cut into matchstick-size strips |
1 tablespoon minced peeled fresh ginger |
1 large zucchini, cut into matchstick-size strips |
20 large sea scallops |
3/4 cup whipping cream |
Directions:
1. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
2. Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.
3. Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.
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