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Actually had this last month (again.) It's become a family favorite.

Seared Scallops in Ginger Sauce

4 tablespoons butter
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced fresh ginger
1 garlic clove minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion finely chopped

Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

This recipe is NOT original, and was cut and pasted from several years ago. Highly recommended.

I love grilling scallops with prosciutto & rosemary. You wrap each scallop with a piece of prosciutto and use whole fresh rosemary as the skewer to hold the prosciutto in place (leaves removed from the section skewering the scallop). Season with salt & pepper, drizzle with EVOO and let sit in the refrigerator for 1 hour. Grill for 1-2 minutes per side and you are all set, very quick and easy.
Like Board-O. Just salt and pepper. Why mess with a great thing?

I assume we're talking about big sea scallops, which are far superior to the much smaller bay scallops.

I sometimes sauté chopped apple and Belgian endive with a bit of apple cider vinegar, mound it in the center of the plate, and lean the scallops against it. This is an Alsatian-style recipe, from Jacques Pepin. Great with Alsatian Riesling or Pinot Gris.
Originally posted by Bella Donna:
Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
Excuse me?

Bella, Just a little joke, no intention of offending. I am ok on the grill and a simple sautee in olive oil but other than that... Red Face I have tried to be inventive or innovative with diminished quality being the final result. Now I just keep it simple.

Board-O, I say those clams in ginger sauce were excellent!!! Razz

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