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Seared Scallops with Ginger Sauce (can also work with Prawns) Serve with crusty bread or rice.

Preparation time: 5 mins   -    Cooking time: 15 mins   -    Serves: 4
Ingredients
  • 4 tbsp - of butter
  • 1 tbsp - Olive oil
  • 24 - Scallops
  • 1 tbsp - Minced peeled fresh ginger
  • 1 - Garlic clove
  • 1/4 cup - dry white wine
  • 2 tbsp - Unseasoned rice vinegar
  • 1/2 cup - Whipped cream
  • 3 tbsp - Chopped fresh cilantro
  • 1 - Green onion
Method
  1. Melt 2 tbsp butter with oil in heavy large skillet over high heat.
  2. Sprinkle scallops with salt and pepper.
  3. Add 12 scallops to skillet and sear until brown, about 1 minute per side, transfer to bowl.
  4. Add ginger and garlic to skillet and saute until fragrant, about 30 seconds.
  5. Add wine and vinegar and boil 2 minutes, scrapping up any brown bits.
  6. Add cream and remaining 2 tbsp butter
  7. Boil until sauce thickens enough to coat spoon, about 3 minutes.
  8. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onions.
  9. * This can be done without cream and double the ingredients to increase sauce amount.

Recipe from Jessica Murray