|
|
|
|
4 servings
Ingredients:
2 tablespoons thinly sliced green onion2 tablespoons butter1 large carrot, julienned2 tablespoons minced fresh ginger root1/2 cup white wine1/2 cup heavy whipping cream salt and pepper to taste1 1/4 pounds scallops2 tablespoons butter
Instructions:
In a medium skillet saute the green onions in 2 tablespoons of the butter.Stir in the carrots and cook for 30 seconds.Stir in the ginger and the wine.Once hot add the cream, salt and pepper.Cook, stirring frequently, over high heat until the sauce is reduced by half.Stir in the scallops and cook for 1 minute.Add the reaming butter and stir until melted.Serve.
|
|
|
