Scallops With Vegetables, Ginger And Cream
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Butter (about)1 tbsp
Ginger (minced peeled fresh)20 large
Sea Scallops3 cup
Whipping CreamDirections:
1
Melt 2 tablespoons butter in heavy large skillet over medium heat
2
Add turnip, bell pepper, carrot and ginger
3
Cover and cook 3 minutes
4
Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes
5
Season to taste with salt and pepper
6
Set aside
7
Melt 1 tablespoon butter in another heavy large skillet over medium-high heat
8
Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side
9
Transfer scallops to plate; tent with foil
10
Add cream to skillet
11
Increase heat; boil until reduces to sauce consistency, about 3 minutes
12
Season with salt and pepper
13
Divide vegetables among 4 plates, mounding in center
14
Place scallops around vegetables
15
Spoon sauce over
16
Melt 2 tablespoons butter in heavy large skillet over medium heat
17
Add turnip, bell pepper, carrot and ginger
18
Cover and cook 3 minutes
19
Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes
20
Season to taste with salt and pepper
21
Set aside
22
Melt 1 tablespoon butter in another heavy large skillet over medium-high heat
23
Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side
24
Transfer scallops to plate; tent with foil
25
Add cream to skillet
26
Increase heat; boil until reduces to sauce consistency, about 3 minutes
27
Season with salt and pepper
28
Divide vegetables among 4 plates, mounding in center
29
Place scallops around vegetables
30
Spoon sauce over