Ginger Scallops (Recipe)

Ingredients

5 tablespoons butter or margarine

1/3 cup finely chopped scallions or green onion

1 1/2 cups julienne-cut carrots

1/2 cup dry white wine

1 tablespoon grated fresh gingerroot

3/4 cup heavy whipping cream

1/4 teaspoon salt

1/4 to 1/2 teaspoon freshly ground pepper

1 pound bay or sea scallops

Steps

1. In a large skillet, melt 3 tablespoons of the butter or margarine.  Add the scallions or green onion; cook and stir for 1 minute.  Add the carrots and cook for 2 minutes.  Stir in the wine and gingerroot.  When the mixture is thoroughly heated, add the cream, salt and pepper.

2. Cook and stir the sauce over medium high heat about 5 minutes or until it is reduced by half.

3. Add the scallops to the sauce. Cook for 1 minute if using by scallops or for 2 minutes if using sea scallops.

4. Stir in the remaining butter or margarine and serve.

Tips:

Serve this creamy dish over rice or in puff pastry shells.

If you're watching calories and fat, omit the 2 tablespoons of butter that are added to the sauce just before serving.

When choosing fresh gingerroot, select a piece that's firm and heavy; avoid shriveled stems.  For short-term storage of fresh gingerroot, wrap the root in a paper towel and refrigerate.  For long term-term storage, immerse peeled slices of gingerroot in dry sherry, wine or oil and refrigerate in a covered container for up to three months.  (The ginger flavored sherry, wine or oil can be used in cooking.) Or, place the root in a moisture and vaporproof bag and freeze.  Then, grate or cut off what you need from the unpeeled frozen root.