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Sea Scallops with Ginger Soy Butter




Source of Recipe


Internet Recipe


Recipe Link: http://nutzworld.com/eating/

List of Ingredients




1/4 cup dry white wine
1 small piece ginger root, approximately 1-inch square, finely minced
1 shallot, minced
1 tablespoon soy sauce
1/4 cup unsalted butter
Salt and pepper, to taste
12 ounces sea scallops
Flour, for dusting
2 tablespoons clarified butter
1 tablespoon unsalted butter
1/4 pound spinach, trimmed and cleaned
1 tomato, skinned, seeded, cut into 1/4-inch dice

Recipe



TO MAKE SAUCE, combine white wine, ginger and shallots in a small saucepan, and reduce until almost dry. Add soy sauce. Place over medium heat and whisk in butter gradually. Correct seasoning with salt and pepper. Set aside.

TO PREPARE SCALLOPS, remove connective tissue and pat dry. Heat a sauté pan over medium to high heat. Dust flat surfaces of scallops lightly with flour. Place clarified butter in pan and sauté scallops on flat surfaces, 30 seconds per side. Remove and keep warm in a 200-degree F. oven. Melt 1 tablespoon butter in a sauté pan over medium-high heat. Add spinach and cook until spinach is wilted.

TO SERVE: Spoon sauce on plates; top with spinach and scallops. Garnish with tomato.

Makes 2 entrée servings or 4 first course servings

My notes: Skipped the clarified butter and tomato.......served over sticky rice