Ginger Scallops By itself or served over rice, this dish is elegant but easy to prepare
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.Advertisement
Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.
Per Serving: 366 calories; protein 24.8g; carbohydrates 7.4g; fat 23.7g; cholesterol 118.1mg; sodium 336.3mg.