Scallops with Ginger Sauce
1 pound sea scallops or shrimp
Salt and pepper to taste
3 Tablespoons unsalted butter
2 Tablespoons minced fresh gingerroot
1 garlic clove, minced
1/2 cup dry white wine
2 Tablespoons rice vinegar
1/2 cup whipping cream
2 Tablespoons unsalted butter
3 Tablespoons chopped fresh cilantro
2 green onions, finely chopped
Cut any large scallops into halves. Sprinkle the scallops with salt
and pepper. Heat 3 Tablespoons butter in a large skillet over high
heat. Sear the scallops in the butter for 1 minute per side or until
brown. Remove the scallops to a bowl with a slotted spoon, reserving
the pan drippings. Saute the gingerroot and garlic in the reserved pan
drippings for 30 seconds. Stir in the wine and vinegar. Bring to a
boil. Boil for 2 minutes, stirring to dislodge any browned bits. Add
the whipping cream and 2 Tablespoons butter.
Simmer for 3 minutes or just until the sauce thickens enough to coat
the back of a spoon, stirring frequently. Return the scallops to the
skillet. Simmer for 2 minutes or until the scallops are opaque in the
center, stirring frequently. Add the cilantro and green onions and mix
well. Serve with hot cooked rice and a green vegetable, such as sugar
snap peas.
SERVES: 4
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