Pan-Seared Scallops With Ginger Sauce

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

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

Reviews

[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!

 

[ChefLee]

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!!

 

[Leanne M.]

This was really easy and really tasty.

 

[rookerk]

Only ok; followed recipe exactly. If I made this again I would useless ginger, it overwhelms the scallops. Family thought basic buttery sauce would have been better.

 

[Elisabetta47]

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.