Servings:
Serves 4 Servings
Ingredients
- 8 large day boat scallops, foot removed
- 2 tablespoon butter, divided
- 2 tablespoon minced shallots
- 1 tablespoon minced ginger
- 1 cup thinly sliced rounds of carrot nubs
- 1 tablespoon chopped fresh thyme
- 1/3 cup white wine
- 1 cup chicken stock
Preparation
Baking Directions:
Have a saute pan over medium-high heat coated lightly with oil.
Season the scallops and sear about 3 minutes until golden, brown and delicious.
Set aside.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots.
Season.
Deglaze with wine and add thyme.
Reduce and add stock.
Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust.
Plate.
