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Scallops With Fresh Ginger

Cool.Cook's picture
Ingredients
  Carrot 1 Large
  Zucchini 1 Small
  Leek 1 Small
  Butter 2 Tablespoon
  Shallots 2 Tablespoon, finely chopped
  Ginger 2 Tablespoon, finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Light cream 1 Cup (16 tbs)
  Salt To Taste
  Ground black pepper 1
  Bay scallops 1 Pound
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Scallop

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