This recipe offered by Art Guyer in a FareShare Chat in June 2000. Want to join our chats? Visit our Chat Site!

 

* Exported from MasterCook * Scallops with Ginger Recipe By : 1000 Classic Recipes Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 shelled scallops 3 tbsp butter 1 1 inch piece fresh root ginger, finely chopped 1 bunch spring onions, diagonally sliced 4 tbsp white vermouth 1 cup crème fraiche salt and ground black pepper chopped fresh parsley, to garnish 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 sauté for about 2 minutes until lightly browned. Take care not to overcook the scallops as this will toughen them. 3. Lift out the scallops with a draining 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 crème fraiche and cook for a few minutes until the sauce has thickened. Season to taste with salt and pepper. 5 Pour the sauce over the scallops, sprinkle with parsley and serve at once. Description: "While scallops are at their best in winter, fat juicy ones are available some places. Rich and creamy, this dish is very simple to make a quite delicious." Source: "1000 Classic Recipes" - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 26g Total Fat; (94% calories from fat); 2g Protein; 2g Carbohydrate; 77mg Cholesterol; 114mg Sodium NOTES : MasterCook formatted by Art Guyer