- 2 tablespoons thinly sliced green onion
- 2 tablespoons butter
- 1 large carrot, julienned
- 2 tablespoons minced fresh ginger root
- 1/2 cup white wine
- 1/2 cup heavy whipping cream
- salt and pepper to taste
- 1 1/4 pounds scallops
- 2 tablespoons butter
- In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
- Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.
08/22/2019
recipepes.com
ginger scallops, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
