Scallops With Ginger & Mint

This sophisticated yet simple dish highlights the natural sweetness of fresh bay scallops, enhanced by the warm spice of ginger and the cool freshness of mint. The scallops are quickly seared to golden perfection and tossed in a delicate white wine reduction. Accompanied by slowly softened carrots glazed in butter, this meal offers a beautiful balance of textures and flavors. It is an excellent choice for a romantic dinner or a special weeknight treat that feels indulgent without requiring hours in the kitchen.

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 128.1

Dietary: Gluten-free

Description

This sophisticated yet simple dish highlights the natural sweetness of fresh bay scallops, enhanced by the warm spice of ginger and the cool freshness of mint. The scallops are quickly seared to golden perfection and tossed in a delicate white wine reduction. Accompanied by slowly softened carrots glazed in butter, this meal offers a beautiful balance of textures and flavors. It is an excellent choice for a romantic dinner or a special weeknight treat that feels indulgent without requiring hours in the kitchen.

Ingredients

4 tablespoon Unsalted butter
2 md Carrots; peeled
1 tb Salad oil
2 lb Small bay scallops
1 tb Finely minced shallots
1/2 c Dry white wine
1 tb Finely minced fresh ginger
2 tb Chopped fresh mint
to taste Salt
to taste Freshly ground pepper

Directions

1
Melt 2 tablespoons of butter in a small lidded pot or saucepan over low heat.
2
Add the peeled carrots to the melted butter, cover, and cook slowly for about 15 minutes, or until softened.
3
Meanwhile, heat the salad oil in a large skillet over high heat.
4
Pat the scallops dry thoroughly with a clean towel.
5
When the oil is nearly smoking, add the scallops in batches to avoid crowding the pan.
6
Cook for 30 seconds without stirring to develop a crust.
7
Stir lightly with a wooden spoon and cook for an additional minute.
8
Using a slotted spoon, remove the scallops from the pan and reserve on a plate; they should be only partially cooked.
9
Discard the remaining oil from the skillet.
10
Return the skillet to high heat and add the minced shallots, white wine, and ginger.
11
Cook until the liquid reduces by half.
12
Pour any liquid released by the scallops on the plate into the pan.
13
Reduce heat to low and cook until almost no liquid remains.
14
Return the scallops to the pan, whisk in the remaining 2 tablespoons of butter, and add the chopped mint.
15
Immediately remove the pan from the heat.
16
Taste and adjust seasoning with salt and freshly ground pepper as needed.
17
To serve, arrange the softened carrots in a ring on a platter and mound the sauced scallops in the center.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 128.1kcal

% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 34.8mg2%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.4g6%
Sugars 2.4g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure scallops are thoroughly dried before searing to ensure a proper crust forms.

Do not overcrowd the pan when searing; cook in batches if necessary to maintain high heat.

Bay scallops cook very quickly; avoid overcooking to keep them tender.

Fresh mint and ginger are essential for the authentic flavor profile.

Keywords: scallops, ginger, mint, seafood, white wine, carrots, pan-seared, dinner, quick meal, elegant, bay scallops, butter sauce, glazed carrots, shallots, fresh herbs, easy dinner

Read it online: https://www.chefs-mate.com/recipe/scallops-with-ginger-mint/