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Scallops with Ginger & Mint

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 tablespoons butter, unsalted
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2 medium carrots
peeled, grated
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1 tablespoon vegetable oil
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2 pounds bay scallops
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1 tablespoon shallots
finely minced
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½ cup white wine
dry
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1 tablespoon ginger
minced
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2 tablespoons mint leaves
chopped
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Ingredients

Amount Measure Ingredient Features
6E+1 ml butter, unsalted
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2 medium carrots
peeled, grated
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15 ml vegetable oil
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907.2 g bay scallops
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15 ml shallots
finely minced
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118 ml white wine
dry
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15 ml ginger
minced
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3E+1 ml mint leaves
chopped
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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 not to crowd the pan, and cook for 30 seconds without stirring.

Then stir lightly with a wooden spoon and cook an additional minute.

Using a slotted spoon remove the scallops from the pan.

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 of liquid.

Pour this into the pan, reduce heat to low and cook until almost no liquid remains.

Return scallops to the pan, whisk in remaining butter and add the mint.

Immediately remove from the heat.

Taste for salt and pepper.

To serve, make a ring of carrots on a platter and mound the sauced scallops in the center.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 26540% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 418mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 71g
Vitamin A 79% Vitamin C 3%
Calcium 19% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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