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Seared Scallops in Ginger Sauce Recipe

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This recipe for Seared Scallops in Ginger Sauce is from Mom's 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 Tablespoon butter (1/2 stick)
1 Tablespoon olive oil
24 sea scallops (I like the big ones, about 6 per person)
1 Tablespoon grated peeled ginger
2 cloves garlic sliced thin or minced
1/4 cup dry white wine
2 Tbsp rice wine vinegar
1/2 cup whipping cream—I use less, maybe a ¼ cup
3 Tbsp fresh cilantro
2 green onions finely chopped
Directions:
Directions:
Dry scallops well and salt and pepper.

Melt ½ the butter---(2 Tbsp) and the olive oil in heavy large skillet.
Sear scallops on pretty high heat until brown 12 at a time—about 1 minute per side.
Remove and do the second batch. Transfer to plate.

Add ginger and garlic and cook about 30 seconds, adding wine and rice wine vinegar bringing to gentle boil for about 2 minutes scraping brown bits from bottom. Add cream and the remaining butter and cook until sauce thickens enough to coat a spoon (about 2 minutes).

Put scallops back in and heat well (depending on how much you cooked them initially). Mix in cilantro and onions to serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is delicious--also good with shrimp.

 

 

 

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