Capesante (Scallops, Ginger, Cream)

1. 1

   Preheat broiler. Melt butter in large glameproof skillet over medium-high heat. Add scallps, mushrooms and ginger and saute for 2 minutes. Transfer scallops and mushrooms to platter and set aside. Add wine and lemon juice to skillet, scraping up any browned bits. Cook until liquid is reduced by half. Blend in cream and continue cooking until reduced by half. Return scallops and mushrooms to skillet with salt and pepper and cook until just heated through. Sprinkle with Parmesan. Transfer to broiler and broil until lightly browned. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.