Seared Scallops with Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The simple, delicious and versatile ginger sauce would also be terrific with shrimp. Look for rice vinegar in the Asian foods section of the supermarket. Serve the scallops with crusty bread or rice. Ingredients:
4 tablespoons (1/2 stick) butter 1 tablespoon olive oil |
1 tablespoon olive oil |
24 sea scallops |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
1/4 cup dry white wine |
2 tablespoons unseasoned rice vinegar |
1/2 cup whipping cream |
3 tablespoons chopped fresh cilantro |
1 green onion, finely chopped |
Directions:
1. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
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