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Scallops with Ginger Recipe

 

Ingredients

  • 8-12 shelled scallops

  • 40g/1 1/2 oz butter

  • 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:

  1. Remove the tough muscle opposite the coral on each scallop. Separate the carol and cut the white part of the scallop in half horizontally.

  2. 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.

  3. Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.

  4. 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.

  5. Pour the sauce over the scallops, sprinkle with parsley and serve at once.

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