We use ginger in many different recipes, Chinese recipes like Beef with Oyster Sauce use ginger. The addition of fresh ginger to this Scallops and Fresh Ginger recipe adds a slight oriental flavor to the dish. My husband’s grandmother was a fantastic cook and living on an island had a local source of fresh scallops. Her favorite recipe for scallops was with Ritz crackers and lots of butter. It was delicious but so much butter! I once decided to serve her this Scallops with Fresh Ginger when she came to visit us. She had given us a gift of fresh scallops. At first she was a little hesitant, no Ritz crackers? Her only comment was , “this is different” and then she proceeded to enjoy every bite!
Scallops and fresh ginger is a quick recipe. Preparing the rice will take the longest and if you chop the vegetables ahead of time the whole dinner can be on the table in well under an hour!
Scallops with Fresh Ginger
1 large carrot, peeled and trimmed (3/4 cup)
1 small zucchini, end trimmed (1 cup)
1 small leek, trimmed (3/4 cup)
4 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 Tbsp. freshly chopped ginger
½ cup white wine
½ cup heavy cream
- ½ pounds bay scallops
Cut the carrots into 1-½ inch lengths, and then continue slicing into matchstick like sticks. Cut the zucchini and the leek into matchstick like sticks as well.
Melt 2 Tbsp. Of butter in a skillet and add the shallots, cook briefly and add the carrots. Cook for about 30 seconds and add the ginger. Cook briefly and add the wine. Let the wine reduce almost completely and then ad the cream. Cook over high heat until reduced by half. Add the scallops, zucchini and leeks. Continue cooking until the scallops are done. Swirl in the remaining 2 Tbsp. of butter and serve over rice. Makes four servings.
The cream adds a delicious creaminess to the recipe and the fresh ginger ties it all together. If you are a scallop lover you will enjoy this Scallops with Fresh Ginger.