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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

    1/3 Photos of Pan-Seared Scallops With Ginger Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    TXOLDHAM's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

    Ratings & Reviews:

    • on February 12, 2011

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2009

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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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