Crispy [Scallops] with Ginger and Garlic

By miss5elements

Created by Rori Trovato
Oprah.com | January 01, 2006

Scallops substituted for shrimp.

A ginger-garlic infusion adds a shot of spice to this seafood dish.

Ingredients

• 1 piece (1/2 inch) fresh ginger, minced (about 1 tablespoon)
• 2 medium cloves garlic, minced
• 1 tablespoon grated lemon zest
• 1 1/2 pounds large [scallops], peeled and deveined
• 1 teaspoon kosher salt
• 1/2 cup Wondra or all-purpose flour
• 3 tablespoons olive oil
• 1/2 cup beer
• 2 tablespoons cold, unsalted butter, cut into pieces

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

In a small bowl, combine ginger, garlic, and lemon zest; set aside. Rinse shrimp and pat dry with paper towels; sprinkle with salt. Place flour in a large, sealable plastic bag; add shrimp and toss until well coated.

In a large sauté pan, heat olive oil over high heat. Add shrimp and cook until golden brown, about 5 minutes, flipping once about halfway through cooking. Add ginger mixture; cook 30 seconds. Slowly pour in beer; gently shake pan. Cook until reduced by half, about 2 minutes. Turn off heat; add butter, swirling pan until butter has melted and thickened the sauce. Serve immediately.