Scallops with Ginger

    25 minutes

    A seafood dinner for the seafood lovers! This is easy but fancy enough for a dinner party. Best served with bread for mopping up the sauce.

    80 people made this

    Serves: 4 

    • 2 spring onions, thinly sliced
    • 60g butter, divided
    • 1 large carrot, sliced into strips
    • 2 tablespoons minced fresh root ginger
    • 1/2 cup (125ml) white wine
    • 1/2 cup (125ml) double cream
    • salt and freshly ground black pepper to taste
    • 500g scallops
    • 30g butter

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium frying pan sauté the spring onions in half 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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