Creamy Adraki Scallops

    1 hour

    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.

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    Serves: 4 

    • 2 green onions, thinly sliced
    • 30g butter
    • 1 large carrot, julienned
    • 2 tablespoons minced fresh root ginger
    • 100ml white wine (or chicken stock)
    • 100ml cream
    • salt and freshly ground black pepper to taste
    • 500g (2 cups) scallops
    • 30g butter

    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. In a medium frying pan cook the green onions in 30g of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine/stock. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
    2. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

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    Reviews and Ratings
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    Reviews in English (72)


    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)