Scallops with Ginger recipe
information
Scallops are at their best in the winter, but are available frozen throughout the year. Rich and creamy, this dish is very simple to make and utterly scrumptious.
ingredients
8 - 12 scallops, shelled
40 g (1 1/2 oz) 3 tbsp butter
2.5 cm (1 in) fresh root ginger, finely chopped
1 bunch spring onions, sliced diagonally
60 ml (4 tbsp) white vermouth
250 ml (8 fl oz) 1 cup creme fraiche
salt and ground black pepper
chopped fresh parsley, to garnish
40 g (1 1/2 oz) 3 tbsp butter
2.5 cm (1 in) fresh root ginger, finely chopped
1 bunch spring onions, sliced diagonally
60 ml (4 tbsp) white vermouth
250 ml (8 fl oz) 1 cup creme fraiche
salt and ground black pepper
chopped fresh parsley, to garnish
method
1. Remove the tough muscle opposite the coral on each scallop. Separate the coral and cut the white part of the scallop in half horizontally.
2. Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned. Take care not to overcook the scallops as this will make them tough.
3. Lift out the scallops with a slotted spoon and transfer to a warmed serving dish. Keep warm.
4. Add the ginger and spring onions to the pan and stir-fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the creme fraiche and cook for a few minutes until the sauce has thickened. Taste and adjust the seasoning.
5. Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
2. Melt the butter in a frying pan. Add the scallops, including the corals, and saute for about 2 minutes until lightly browned. Take care not to overcook the scallops as this will make them tough.
3. Lift out the scallops with a slotted spoon and transfer to a warmed serving dish. Keep warm.
4. Add the ginger and spring onions to the pan and stir-fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the creme fraiche and cook for a few minutes until the sauce has thickened. Taste and adjust the seasoning.
5. Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
serving amount
serves 4
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