Pan-seared Scallops With Ginger Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium carrot, peeled and quartered
• 1 shallot, quartered
• fresh ginger, about 2 inches, peeled and thinly sliced
• 1 garlic clove, halved
• 1/4 cup wine
• 1 cup chicken broth, reduced fat and reduced sodium
• 1 tablespoon vegetable oil
• 1 lb sea scallops
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• snipped chives (to garnish) (optional)

Recipe

• 1 combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. strain; discard vegetables and reserve liquid.
• 2 pat scallops dry with a paper towel. heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. place scallops in single layer in pan. cook until golden brown on bottom, about 4 minutes. turn scallops. sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• 3 reduce heat to low and pour reserved liquid over the scallops. simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• 4 to serve, arrange scallops on deep platter and spoon sauce over them. sprinkle with chives.