Scallops With Fresh Ginger Recipe
Ingredients
| Carrot | 1 Large | |
| Zucchini | 1 Small | |
| Leek | 1 Small | |
| Butter | 2 Tablespoon | |
| Shallots | 2 Tablespoon, finely chopped | |
| Ginger | 2 Tablespoon, finely chopped | |
| 1/2 cup dry white wine, such as French | ||
| Blanc de Blanc | ||
| Light cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
| 1 pound bay scallops | ||
Directions
Cut the carrot, zucchini, and leek into julienne strips, about 1/4" wide and 1-2" long. You should have about 3/4 cup of carrots, 1 cup of zucchini, and 3/4 cup of leeks.
Melt butter in a skillet over medium high heat. Add the shallots and cook for 2 minutes, stirring frequently.
Add the carrots and saute for about 1 minute more, then add the fresh ginger, cook and stir for another minute.
Pour the wine into the skillet, bring to a boil and let it cook down almost completely. Stir in the cream, then salt and pepper to taste.
Add the leeks, cook and stir for 5 minutes, then add the zucchini and scallops and continue to stir until scallops are done, about 5 minutes.
Serve with rice and Broccoli Stir Fry with Sesame.
Melt butter in a skillet over medium high heat. Add the shallots and cook for 2 minutes, stirring frequently.
Add the carrots and saute for about 1 minute more, then add the fresh ginger, cook and stir for another minute.
Pour the wine into the skillet, bring to a boil and let it cook down almost completely. Stir in the cream, then salt and pepper to taste.
Add the leeks, cook and stir for 5 minutes, then add the zucchini and scallops and continue to stir until scallops are done, about 5 minutes.
Serve with rice and Broccoli Stir Fry with Sesame.
Chef
