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

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

Nutrition Facts

365 calories; 23.7 g total fat; 118 mg cholesterol; 336 mg sodium. 7.4 g carbohydrates; 24.8 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2006
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 cost. Also I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray 2 minutes or so each side then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again thanks! Read More
(72)

Most helpful critical review

Rating: 3 stars
04/05/2004
It was okay. I can't say what made it ho-hum but it seemed to be missing something. Read More
(9)
78 Ratings
  • 5 star values: 48
  • 4 star values: 15
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
04/15/2006
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 cost. Also I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray 2 minutes or so each side then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again thanks! Read More
(72)
Rating: 5 stars
04/15/2006
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 cost. Also I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray 2 minutes or so each side then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again thanks! Read More
(72)
Rating: 5 stars
08/21/2003
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 in order to get the reduction in sauce needed - my wife had the leftover sauce over rice for breakfast - thanks Read More
(58)
Advertisement
Rating: 5 stars
07/17/2003
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. Read More
(40)
Rating: 5 stars
08/22/2004
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 condensed milk instead of heavy cream. I also cut down on the ginger by 1/2 to give it a more subtle taste and it blended in great with the other flavors so you don't know if it's ginger or a mixture of other spices. I also tried it per the recipe and it's also great!!!!! My haats off to Jeanne. Read More
(27)
Rating: 5 stars
11/18/2003
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 sauce as much as it needed so it was more soupy than saucy but my husband and I planned it that way. We had it in a dish and ate it like soup. Thanks for the recipe. Read More
(17)
Advertisement
Rating: 5 stars
06/27/2003
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. Read More
(15)
Rating: 4 stars
07/17/2003
Used shallots instead of green onions because that's what I had... delicious recipe... also good over pasta. Read More
(14)
Rating: 5 stars
10/06/2005
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 definite keeper. Read More
(11)
Rating: 5 stars
03/30/2004
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 I just used fresh ground ginger and it tasted fine. We had it with brown rice which I thought soaked up a lot of the flavor of the sauce so I probably won't use that again. We also had steamed asparagus and poured the sauce and scallops over that and it really brought out the flavor in the dish. We loved this recipe and can't wait to make it again!! Read More
(10)
Rating: 3 stars
04/05/2004
It was okay. I can't say what made it ho-hum but it seemed to be missing something. Read More
(9)