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.

    85 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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    Reviews in English (73)


    Something else. 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, 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. Will be making this again and again, thanks!  -  21 Jul 2008


    One of my fav recipes on here ! If you get the sauce right it is amazing !!!!  -  09 Sep 2012


    Delicious sauce! Will make again.  -  09 Apr 2011