2.5cm/1 in piece fresh root ginger, finely
chopped
1 bunch spring onions, diagonally sliced
60ml/4 tbsp white vermouth
250ml/8 fl oz crème fraiche
salt and ground black pepper
chopped fresh parsley, to garnish
Serves 4
Method:
Remove the tough muscle opposite the coral on each
scallop. Separate the carol and cut the white part
of the scallop in half horizontally.
Melt the butter in a frying pan. Add the scallops,
including the corals, and sauté for about 2 minutes
until lightly browned. Take care not to overcook the
scallops as this will toughen them.
Lift out the scallops with a draining spoon and
transfer to a warmed serving dish. Keep warm.
Add the ginger and spring onions to the pan and
stir-fry for 2 minutes. Pour in the vermouth and
allow to bubble until it has almost evaporated. Stir
in the crème fraiche and cook for a few minutes
until the sauce has thickened. Season to taste with
salt and pepper.
Pour the sauce over the scallops, sprinkle with
parsley and serve at once.