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    You are in: Home / Recipes / Pan-Seared Scallops With Ginger Sauce Recipe
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    Pan-Seared Scallops With Ginger Sauce

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 12, 2011

      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!

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    • on March 25, 2009

      Really delicious!!! This ginger sauce reduction is great with a gingery bite!! It is actually a little hot with all the fresh ginger in the sauce (which I love)! I might add a little orange juice next time to balance that out but it was really outstanding!! Used a 2006 Yalumba Eden Valley of Australia Wild Ferment chardonnay in the sauce and then paired that with the meal. Will make again, thanks for posting!!

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    • on October 09, 2009

      So good, so quick, so satisfying (particularly if you're a ginger fan). We like them atop a little angel hair pasta, lightly olive- oiled. Thanks for a memorable meal that can be made in minutes.

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    • on August 10, 2009

      delicious! the sauce is so flavorful! (and easy to make!) the scallops were cooked to perfection following this recipe. :) we served this recipe with brown rice and green beans - perfect compliments. thanks for sharing!!

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    • on November 15, 2008

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    Nutritional Facts for Pan-Seared Scallops With Ginger Sauce

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.5
     
    Calories from Fat 39
    27%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 27.2 mg
    9%
    Sodium 715.1 mg
    29%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.9 g
    3%
    Protein 15.2 g
    30%

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