Sea Scallops with Ginger Sauce (Recipe)

 

Ingredients

1/2 medium leek

1 tsp unsalted butter

4 tsp olive oil, divided

3 shallots, chopped

125ml (4fl oz) vegetable or chicken stock

60ml (2fl oz) rice wine

1 1/2 tbsp peeled and sliced fresh root ginger

3 sprigs fresh parsley

4 sprigs fresh thyme

250ml (8fl oz) non-fat sour cream

1/2 tsp chopped fresh root ginger

Salt and freshly ground black pepper to taste

Eight 50mm (2in) sea scallops, trimmed of muscle and cut in half across

Steps

1.  Trim the root end and the dark green top from the leek.  Cut the white part in half longways, and wash thoroughly.  Cut into thin strips. 

2.  Melt the butter and 1 teaspoon of the oil in a medium-size non-stick saute pan over medium heat.  When the butter is bubbling, add the sliced leeks and cook for about 3 minutes or until tender, stirring frequently.  Remove from the heat and keep warm.

3.  Heat 2 teaspoons of oil over medium heat.  Add the shallots and cook for about 2 minutes or until lightly browned.  Add the stock, rice wine, sliced ginger, parsley and thyme.  Cook for about 5 minutes or until the liquid is reduced by half.

4.  Strain the sauce through a sieve into a clean saucepan.  Discard the solids.  Place the pan over medium heat and whisk in the sour cream.  Cook for about 3 minutes, whisking constantly, or until the sauce has reduced slightly.  Add the chopped ginger, salt and pepper.  Remove from the heat and keep warm.

5.  Lightly brush a large non-stick saute pan with remaining 1 teaspoon oil and place over high heat.  Season the dry scallops and pepper.  Cook the scallops in the hot pan uncovered and undistributed for 1-2 minutes or until a golden brown crust has formed.

6.  Using four small warm plates, place the sliced leeks in the center of the plates.  Place the scallops around the leeks and spoon the sauce over the scallops.

From : Low-Carbo Cooking