Recipe by TXOLDHAM
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.
Top Review by Chicagoland Chef du Jour
Reviewed: August 11, 2010. It looks like my rating did not post when I took the photo. Very good! My husband cooked the scallops longer than recommended to his desired level of doneness. I added some shrimp for me as I am not a fan of scallops. The flavor is great!
- 1 medium carrot, peeled and quartered
- 1 shallot, quartered
- fresh ginger, about 2 inches, peeled and thinly sliced
- 1 garlic clove, halved
- 1⁄4 cup white wine
- 1 cup chicken broth, reduced fat and reduced sodium
- 1 tablespoon vegetable oil
- 1 lb sea scallops
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon salt
- snipped chives (to garnish) (optional)
Directions See How It's Made
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.