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.
Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.
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
Used different ingredients.
I used mushrooms instead of carrot and serverd it on a bed of creamy mashed potato with a side of asparagus. Delicious! Thanks so much for the recipe. - 19 Mar 2010
Altered ingredient amounts.
I can't stand cooked carrots, so I left them out of the recipe. It was a totally melt-in-the-mouth delicious meal. I had it over rice, and a side of fresh asparagus. - 21 Jul 2008