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Scallops with Ginger

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Scallops with Ginger, 1000 Classic Recipes


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This recipe offered by Art Guyer in a FareShare Chat in June 2000.

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                       * Exported from MasterCook *
                           Scallops with Ginger
Recipe By     : 1000 Classic Recipes
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood                         Shellfish
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    shelled scallops
  3               tbsp  butter
  1       1 inch piece  fresh root ginger, finely chopped
  1              bunch  spring onions, diagonally sliced
  4               tbsp  white vermouth
  1                cup  crème fraiche
                        salt and ground black pepper
                        chopped fresh parsley, to garnish
1. Remove the tough muscle opposite the coral on each scallop. Separate the coral 
and cut the white part of the scallop in half horizontally.
2. Melt the butter in a frying pan. Add the scallops, including the corals, and 
sauté for about 2 minutes until lightly browned. Take care not to overcook the 
scallops as this will toughen them.
3. Lift out the scallops with a draining spoon and transfer to a warmed serving 
dish. Keep warm.
4 Add the ginger and spring onions to the pan and stir-fry for 2 minutes. Pour in 
the vermouth and allow to bubble until it has almost evaporated. Stir in the crème 
fraiche and cook for a few minutes until the sauce has thickened. Season to taste 
with salt and pepper.
5 Pour the sauce over the scallops, sprinkle with parsley and serve at once.
  "While scallops are at their best in winter, fat juicy ones are
  available some places.  Rich and creamy, this dish is very simple to
  make a quite delicious."
Source:  "1000 Classic Recipes"
                     - - - - - - - - - - - - - - - - - - -
Per serving: 240 Calories (kcal); 26g Total Fat; (94% calories from fat); 
2g Protein; 2g Carbohydrate; 77mg Cholesterol; 114mg Sodium
NOTES : MasterCook formatted by Art Guyer 

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