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Gingered Scallops

Global.Potpourri's picture
The gingered scallops is a flavorful and light preparation for sea scallops made cooked along with sherry and celery. I use fisg stock for this recipe and it is a favorite with my family. Sprinkled with parsley, you can serve the gingered scallops with any side of choice.
  Fish stock 3 Cup (48 tbs)
  Minced fresh ginger root 1 Tablespoon
  Dry sherry 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Bay scallops/Sea scallops 1 1⁄2 Pound, cut in 0.5 inch pieces
  Chopped celery 3⁄4 Cup (12 tbs)
  Arrowroot 2 Teaspoon
  Cold water 2 Cup (32 tbs)
  Salt To Taste
  Snipped parsley 1 Tablespoon

Combine stock and ginger root in a medium skillet.
Simmer until stock is reduced to 1 cup (about 15 minutes).
Strain stock and discard ginger root.
Return stock to skillet; stir in sherry and ground ginger.
Simmer scallops and celery in stock until tender (about 4 minutes).
Remove scallops with a slotted spoon to small shell dishes.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until sauce is thickened (about 2 minutes).
Taste and season with salt.
Spoon sauce over scallops; sprinkle with parsley.

Recipe Summary

Main Dish

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Gingered Scallops Recipe