Wednesday, March 17, 2010

Scallops in a Ginger Sauce

Now this is a treat! I love the delicate taste of the scallop, either grilled, seared, with a little bit of curry, or with a bit of lemon.

This recipe is a little different and the ginger goes really well with the seafood.

It is important to buy fresh scallops.

Seared Scallops with a Ginger Sauce

 Serves 6

1 3/4 Lb fresh sea scallops
2 Tbsp fresh ginger, minced
1 Tbsp fresh ginger, grated
2 green onions, sliced thin
3 Tbsp fresh coriander
3 cloves garlic, minced
1/2 cup white wine
3 Tbsp cup rice vinegar
1/2 cup heavy cream

2 Tbsp olive oil
1 Tbsp butter

Heat the oil and butter in a heavy saucepan, on medium high.
Add half the scallops and sear one side, until brown, no more than two minutes. Flip the scallops to other side and sear that side, about one minute. Transfer to dish and set aside.
Repeat with second half of the scallops.Transfer to dish and set aside.

Lower heat and add ginger, garlic and saute for about a minute. Add the wine, vinegar and reduce for about 5 minutes. Add the cream and simmer for another 3 minutes, to let the flavors infuse.
Strain the sauce and return to the pan. Add the grated ginger, the cilantro and return the scallops to the pan. Heat for a minute or two.

Serve over Bashmati rice.

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