Scallops with Ginger Sauce

By MaryEllen

Ingredients

• 1 pound scallops or shrimp
• S&P to taste
• 2 tablespoons minced ginger root
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons rice vinegar
• 1/2 cup whipping cream
• 2 tablespoons unsalted butter
• 3 tablespoons chopped cilantro
• 2 green onions, finely chopped
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (6.6 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 230.22
• Calories From Fat (44%) 102.32
• % Daily Value
• Total Fat 12.21g 19%
• Saturated Fat 7.19g 36%
• Cholesterol 73.15mg 24%
• Sodium 267.42mg 11%
• Potassium 510.62mg 15%
• Total Carbohydrates 8g 3%
• Fiber 0.38g 2%
• Sugar 0.26g
• Protein 19.74g 39%

Preparation

Step 1

1. Cut any large scallops in halves. Sprinkle with S&P. Heat 3 T. Butter in a large skillet over high heat. Sear the scallops in butter for 1 minute per side, or until brown. Remove the scallops to a bowl with a slotted spoon, reserving the pan drippings. Saute the ginger and garlic in the reserved pan drippings for 30 seconds. Stir in the wine and vinegar. Bring to a boil. boil for 2 minutes, stirring to deglaze. Add the whipping cream and 2 T butter.

2. Simmer for 3 minutes or just until the sauce thickens enough to coat the back of a spoon, stirring frequently. Return the scallops to the skillet. Sinner fir 2 minutes or until the scallops are opaque in the center, stirring frequently. Add the cilantro and green onions and mix well.