Ginger Scallops
By itself or served over rice, this dish is elegant but easy to prepare.
- 2 tablespoons green onions sliced thinly
- 4 tablespoons butter
- 1 large carrots julienned
- 2 tablespoons fresh ginger minced
- ½ cup white wine
- ½ cup heavy cream
- salt
- black pepper
- 1 ¼ pounds scallops
In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine.
Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve immediately.