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Pan-Seared Scallops w/ Ginger Sauce


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  • 1 med. carrot, peeled and quartered
  • 1 shallot, quartered
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 1 garlic clove, halved
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 tbsp vegetable oil
  • 1 lb sea scallops
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • snipped chives for garnish



Step 1

Combine carrot, shallot, ginger, garlic, wine, and broth in medium saucepan. Cook over medium heat 12 minutes until reduced to about 1/2 cup. Strain & discard vegetables. Pat scallops dry. Coat nonstick skillet with nonstick cooking spray and heat oil over medium-high heat. Place scallops in skillet and cook until golden brown on the bottom (about 4 minutes). Turn scallops. Sprinkle with sale and pepper. Cook 2 minutes or until second side is golden. Reduce to low heat. Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into the sauce and spooning the sauce over the scallops. Arrange scallops on deep platter, spoon sauce over them and sprinkle with chives.


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