Scallops With Fresh Ginger
|Shallots||2 Tablespoon, finely chopped|
|Ginger||2 Tablespoon, finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Ground black pepper||1|
|Bay scallops||1 Pound|
Cut the carrot, zucchini, and leek into julienne strips, about 1/4" wide and 1-2" long. You should have about 3/4 cup of carrots, 1 cup of zucchini, and 3/4 cup of leeks.
Melt butter in a skillet over medium high heat. Add the shallots and cook for 2 minutes, stirring frequently.
Add the carrots and saute for about 1 minute more, then add the fresh ginger, cook and stir for another minute.
Pour the wine into the skillet, bring to a boil and let it cook down almost completely. Stir in the cream, then salt and pepper to taste.
Add the leeks, cook and stir for 5 minutes, then add the zucchini and scallops and continue to stir until scallops are done, about 5 minutes.
Serve with rice and Broccoli Stir Fry with Sesame.