Scallops with ginger and mint
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| 2 | mediums | Carrots -- peeled |
| Finely grated or shredded | ||
| 1 | tablespoon | Salad oil |
| 2 | pounds | Small bay scallops |
| 1 | tablespoon | Finely minced shallots |
| ½ | cup | Dry white wine |
| 1 | tablespoon | Finely minced fresh ginger |
| 2 | tablespoons | Chopped fresh mint |
| Salt -- to taste | ||
| Freshly ground pepper -- to | ||
| Taste | ||
Directions
IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low heat and add the carrots. Cover and cook slowly for about 15 minutes, or until softened. Meanwhile, heat the oil in a large skillet over high heat. Pat the scallops dry on a towel. When the oil is nearly smoking, toss in the scallops, in batches if necessary so as notto crowd the pan, and cook for 30 seconds without stirring. Then stir lightl Reserve scallops on a plate. They should be only partially cooked. Discard the oil in the pan. Return the skillet to high heat, add the shallots, wine and ginger. Cook until liquid reduces by half.
Meanwhile, the scallops will have released a small amount MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :