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Ginger Scallops

Rated as 4.35 out of 5 Stars
2

"By itself or served over rice, this dish is elegant but easy to prepare"
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Ingredients

30 m servings 365
Original recipe yields 4 servings

Directions

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  1. In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.
  2. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

Nutrition Facts


Per Serving: 365 calories; 23.7 7.4 24.8 118 336 Full nutrition

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Reviews

Read all reviews 60
  1. 77 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the...

Most helpful critical review

It was okay. I can't say what made it ho-hum, but it seemed to be missing something.

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Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the...

Great Aroma and Great over rice as suggested - might want to consider cooking the scallops prior to adding to pan since the moisture relased by the scallops made for a much longer cooking time i...

My family couldn't get enough of this one. I didn't have fresh ginger root so I subbed the spice powder--tasted incredible. A keeper.

All I can say is WOW. For such an easy recipe, this is awesome. I used a little Taylor dry sherry instead of white wine and just saute'd it until the alcohol smell went away. Also I used condens...

Great recipe. I had worried that the ginger would be very strong, but it was perfect. I added sliced mushrooms instead of carrots and left out the last 2 tbls of butter. I didn't reduce the sauc...

I can't stand cooked carrots, so I left them out of Jeanne's recipe. It was a totally melt-in-the-mouth delicious meal. I had it over rice, and a side of fresh asparagus.

Used shallots instead of green onions because that's what I had... delicious recipe... also good over pasta.

I substituted shallots for the onions, and as suggested previously, I seared the scallops in a separate pan. I served this dish with pasta shells & portobello mushrooms and it was terrific. A d...

This recipe was so easy and delicious! Next time I make it my boyfriend wants me to double the recipe to make sure we have more leftovers. I couldn't find ginger root at the store I was at, so...