Seared Scallops With Garlic-Ginger Cream
This is a simple dish of seared scallops topped with a delectable pan sauce made with cream, garlic, ginger, lime and cilantro. Add steamed basmati rice and sugar snap peas sautéed in butter to make a quick, easy and complete meal.
- 1-1/4 lbs sea scallops
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, very finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2/3 cup cream or half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 4 scallions, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
Pat the scallops dry and coat the flat sides in flour.
In a large skillet, heat the oil over medium-high heat. Add the scallops in a single layer and sauté, turning once, until golden and cooked through, about 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
Reduce the heat slightly and add the butter to the pan. Once the butter is melted and hot, add the garlic and ginger and sauté until soft and fragrant, 1 minute. Add the lime juice and sugar and stir until sugar is dissolved. Gradually add the half-and-half, stirring constantly until the mixture is smooth and begins to thicken, about 2 minutes. Season with the salt and white pepper, stir in the scallions and cilantro and remove from the heat.
Pour the sauce over the scallops and served immediately.
Makes 4 servings