Scallops with Vegetables, Ginger and Cream
The Flavors of Bon Appétit 1997
Scallops with Vegetables, Ginger and Cream
The Flavors of Bon Appétit 1997
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4 tablespoons (about) butter 1 turnip, peeled, cut into matchstick size strips 1 large red bell pepper, cut into matchstick size strips 1 large carrot, peeled, cut into matchstick size strips 1 tablespoon minced peeled fresh ginger 1 large zucchini, cut into matchstick size strips 20 large sea scallops 3/4 cup whipping cream Directions: Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp tender, about 3 minutes. Season to taste with salt and pepper. Melt 1 tablespoon butter in another heavy large skillet over medium high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduced to sauce consistency, about 3 minutes. Season with salt and pepper. Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over. Serves 4. |