How do I make scallops in ginger and shallots sauce?

Answer 1

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1 carrot, peeled and quartered
1 shallot, quartered
2 inches gingerroot, thinly sliced
1 garlic clove, halved
1 cup fat-free low-sodium chicken broth
1/4 cup dry white wine
1 tablespoon olive oil
1 lb sea scallops
1/8 teaspoon salt
pepper, fresh ground
chives, chopped

Directions

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. *No need to peel any of the veggies

Cook uncovered over medium heat 12 minutes or until liquid is reduced in to 1/2 cup. Strain, discard vegetables. Reserve liquid and set aside. This can be done ahead of time.

Pat scallops until dry with a paper towel.

Heat oil in non-stick skillet that has been sprayed w/ non-stick spray, over medium heat.

Place scallops in a single layer; cook until golden brown, about 3 minutes.

Turn scallops over, sprinkle with salt and pepper. Cook an additional 2 minutes until second side is browned, reduce heat to low.

Pour reserved liquid over scallops. Simmer 1 minute until scallops are done.

Total cooking time should be about 6 minutes. Scallops should be a bit spongy and not firm when the center is pressed.

Scrape up any brown bits from the bottom of the skillet, spooning sauce over scallops. Plate and drizzle with remaining liquids. Sprinkle with chives.

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Thank you, thank you. The first one will be dedicated to you!!