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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 Epicurious.com several years ago. Highly recommended.

PH
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.
quote:
Originally posted by Bella Donna:
quote:
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
I'm here to report back on what a dumb#ss I am! Had every thing together and some of the biggest fresh scallops,8 to 1.08 lbs., got home had the grilled fired for the steak, green bean cass. in the oven, start rinsing the scallops and realized I left the Madeira at work!! So I changed things up a bit, I just coated with evoo,salt,pepper, fresh garlic and through on the grill, they turned out great but I was set on fixing mwagner's recipe I was disappointed, I now have my Madeira in hand and will be doing another round of scallops this weekend...will report back.
quote:
Originally posted by mwagner7700:
quote:
Originally posted by vinosnob:
Sounds like a good one for tonight! Thanks!!
Make sure you report back, I'd love to know what you think.

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