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.
2 green onions, thinly sliced
1 large carrot, julienned
2 tablespoons minced fresh root ginger
100ml white wine (or chicken stock)
salt and freshly ground black pepper to taste
500g (2 cups) scallops
Directions Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
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.
Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.