Gingered Scallops Recipe
The gingered scallops is a flavorful and light preparation for sea scallops made cooked along with sherry and celery. I use fisg stock for this recipe and it is a favorite with my family. Sprinkled with parsley, you can serve the gingered scallops with any side of choice.
Ingredients
| Fish stock | 3 Cup (16 tbs) | |
| 1 tablespoon minced fresh ginger root | ||
| Dry sherry | 2 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 1/2 pounds bay scallops or sea scallops, cut in 1/2 inch pieces | ||
| Celery | 3/4 Cup (16 tbs), chopped | |
| Arrowroot | 2 Teaspoon | |
| Cold water | ||
| Salt | To Taste | |
| Snipped parsley | ||
Directions
Combine stock and ginger root in a medium skillet.
Simmer until stock is reduced to 1 cup (about 15 minutes).
Strain stock and discard ginger root.
Return stock to skillet; stir in sherry and ground ginger.
Simmer scallops and celery in stock until tender (about 4 minutes).
Remove scallops with a slotted spoon to small shell dishes.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until sauce is thickened (about 2 minutes).
Taste and season with salt.
Spoon sauce over scallops; sprinkle with parsley.
Simmer until stock is reduced to 1 cup (about 15 minutes).
Strain stock and discard ginger root.
Return stock to skillet; stir in sherry and ground ginger.
Simmer scallops and celery in stock until tender (about 4 minutes).
Remove scallops with a slotted spoon to small shell dishes.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until sauce is thickened (about 2 minutes).
Taste and season with salt.
Spoon sauce over scallops; sprinkle with parsley.
Chef
