Scallops w/ Ginger Sauce

Scallops with Ginger Sauce

INGREDIENTS:

1 pound sea scallops or shrimp
Salt and pepper to taste
3 Tablespoons unsalted butter
2 Tablespoons minced fresh gingerroot
1 garlic clove, minced
1/2 cup dry white wine
2 Tablespoons rice vinegar
1/2 cup whipping cream
2 Tablespoons unsalted butter
3 Tablespoons chopped fresh cilantro
2 green onions, finely chopped

TO PREPARE:

Cut any large scallops into halves. Sprinkle the scallops with salt and pepper. Heat 3 Tablespoons butter in a large skillet over high heat. Sear the scallops in the butter for 1 minute per side or until brown. Remove the scallops to a bowl with a slotted spoon, reserving the pan drippings. Saute the gingerroot and garlic in the reserved pan drippings for 30 seconds. Stir in the wine and vinegar. Bring to a boil. Boil for 2 minutes, stirring to dislodge any browned bits. Add the whipping cream and 2 Tablespoons butter.

Simmer for 3 minutes or just until the sauce thickens enough to coat the back of a spoon, stirring frequently. Return the scallops to the skillet. Simmer for 2 minutes or until the scallops are opaque in the center, stirring frequently. Add the cilantro and green onions and mix well. Serve with hot cooked rice and a green vegetable, such as sugar snap peas.

SERVES: 4