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.

No additional tips available.

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

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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.

Pan-Seared Scallops With Ginger Sauce

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