From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cut any large scallops into halves. Sprinkle the scallops with salt and pepper. Heat 3 Tablespoons butter in a large skillet over high heat. Sear the scallops in the butter for 1 minute per side or until brown. Remove the scallops to a bowl with a slotted spoon, reserving the pan drippings. Saute the gingerroot and garlic in the reserved pan drippings for 30 seconds. Stir in the wine and vinegar. Bring to a boil. Boil for 2 minutes, stirring to dislodge any browned bits. Add the whipping cream and 2 Tablespoons butter.
Simmer for 3 minutes or just until the sauce thickens enough to coat the back of a spoon, stirring frequently. Return the scallops to the skillet. Simmer for 2 minutes or until the scallops are opaque inthe center, stirring frequently. Add the cilantro and green onions and mix well. Serve with hot cooked rice and a green vegetable, such as sugar snap peas.
SERVES: 4
- 1 pound sea scallops or shrimp
- Salt and pepper to taste
- 3 Tablespoons unsalted butter
- 2 Tablespoons minced fresh gingerroot
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 2 Tablespoons rice vinegar
- 1/2 cup whipping cream
- 2 Tablespoons unsalted butter
- 3 Tablespoons chopped fresh cilantro
- 2 green onions, finely chopped
TO PREPARE:
Cut any large scallops into halves. Sprinkle the scallops with salt and pepper. Heat 3 Tablespoons butter in a large skillet over high heat. Sear the scallops in the butter for 1 minute per side or until brown. Remove the scallops to a bowl with a slotted spoon, reserving the pan drippings. Saute the gingerroot and garlic in the reserved pan drippings for 30 seconds. Stir in the wine and vinegar. Bring to a boil. Boil for 2 minutes, stirring to dislodge any browned bits. Add the whipping cream and 2 Tablespoons butter.
Simmer for 3 minutes or just until the sauce thickens enough to coat the back of a spoon, stirring frequently. Return the scallops to the skillet. Simmer for 2 minutes or until the scallops are opaque inthe center, stirring frequently. Add the cilantro and green onions and mix well. Serve with hot cooked rice and a green vegetable, such as sugar snap peas.
SERVES: 4
