From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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 inthe 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.


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