About this recipe: Scallops sauteed in butter with ginger, stock and carrots. A speedy seafood dinner that's good enough for guests! Serve with rice and a leafy salad.
Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the cost. Also, I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray, 2 minutes or so each side, then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again, thanks! - 15 Apr 2006 (Review from Allrecipes US | Canada)
Great Aroma and Great over rice as suggested - might want to consider cooking the scallops prior to adding to pan since the moisture relased by the scallops made for a much longer cooking time in order to get the reduction in sauce needed - my wife had the leftover sauce over rice for breakfast - thanks - 15 Feb 2001 (Review from Allrecipes US | Canada)
My family couldn't get enough of this one. I didn't have fresh ginger root so I subbed the spice powder--tasted incredible. A keeper. - 09 Jun 2003 (Review from Allrecipes US | Canada)