Seared Scallops With Ginger-Thyme Pan Sauce

"I saw this Ming Tai scallop recipe prepared on the Today show and I just had to try it. The pan seared scallops were definitely flavorful. These scallops were prepared for a dinner with great results."
 
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photo by CarolAT photo by CarolAT
photo by CarolAT
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside.
  • In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
  • Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
  • Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.

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Reviews

  1. I had to exchange the wine and chicken stock for water and additional herbs. Likewise, I had to switch olive oil in place of butter. <br/><br/>It still worked out okay.
     
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Tweaks

  1. I had to exchange the wine and chicken stock for water and additional herbs. Likewise, I had to switch olive oil in place of butter. <br/><br/>It still worked out okay.
     

RECIPE SUBMITTED BY

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