Ingredients
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fresh ginger, about 2 inches, peeled and thinly sliced
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1/4 cup white wine
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1 cup chicken broth, reduced fat and reduced sodium
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1 tablespoon vegetable oil
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1 lb sea scallops
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1/4 teaspoon fresh ground black pepper
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1/8 teaspoon salt
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snipped chives (to garnish)
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1 garlic clove, halved
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1 medium carrot, peeled and quartered
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1 shallot, quartered
Instructions
- Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
- Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
- Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
- To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.