Seared Scallops with Ginger Sauce

img_3712We made this dish with the last of the season’s fresh sea scallops.  We served it with white rice, butter lettuce salad with lemon dressing, and fresh asparagus, sauteed with olive oil and a little garlic.  it was amazing!

24 Atlantic scallops
3 T butter
3 T neutral oil
2 T ginger root, minced or grated
2 cloves garlic or 1 large
¼ t red pepper flakes
¼ c dry white wine
2 T unseasoned rice wine vinegar
2T soy sauce
1 t honey
3 T cilantro, minced
1 scallion, chopped
Salt & pepper to taste

Heat oil until hot but not smoking.  Season scallops with salt and pepper.  Add half the scallops to the skillet and sear until brown, 1-2 minutes per side, turning once.  Transfer to bowl and sear remaining scallops.  Transfer to bowl and keep warm.

Add ginger, garlic and red pepper to pan, stir until fragrant, about 30 seconds.  Add wine, vinegar, soy and honey and boil, scraping up fond, until sauce is slightly reduced.  Return scallops to pan with any juices.  Simmer until scallops are warm.  Stir in cilantro and scallion.  Serve with rice, drizzled with sauce, and prepare to swoon.

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