Pan-Seared Scallops With Ginger Sauce Recipe

Name: Pan-Seared Scallops With Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium carrot, peeled and quartered, 1 shallot, quartered, fresh ginger, about 2 inches, peeled and thinly sliced, 1 garlic clove, halved, and more.

Yes, Pan-Seared Scallops With Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Scallops With Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions