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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scallops with Vegetables, Ginger and Cream Recipe

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This recipe for Scallops with Vegetables, Ginger and Cream is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons butter
1 turnip, peeled, 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

salt & pepper (to taste)
Directions:
Directions:
Melt 2 tablespoons butter in a heavy skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and saute uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.

Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; saute until cooked through, adding more butter as needed, about 1-2 minutes per side.

Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduced to sauce consistency, about 3-4 minutes. Season with salt and pepper.

Divide vegetables among 4 plates, mounding in center. Place scallops on top of vegetables. Spoon sauce over.

 

 

 

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