Ginger Scallops

    30 min

    A speedy, easy to prepare seafood supper that's good enough for guests! Serve with rice or crusty bread and a salad.

    83 people made this

    Serves: 4 

    • 2 spring onions, thinly sliced
    • 30g (1 oz) butter
    • 1 large carrot, julienned
    • 2 tablespoons minced fresh root ginger
    • 100ml (4 fl oz) white wine
    • 100ml (4 fl oz) double cream
    • salt and freshly ground black pepper to taste
    • 500g (1 1/4 lb) scallops
    • 30g (1 oz) butter

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium frying pan sauté the spring onions in 30g of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. 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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