Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Scallops with Ginger Sauce - Core




Source of Recipe


WW Community


Recipe Introduction


SERVES: 4


List of Ingredients




1 pound sea scallops or shrimp
Salt and pepper to taste
2 Tablespoons healthy oil
2 Tablespoons minced fresh gingerroot
1 garlic clove, minced
1/2 cup dry white wine
2 Tablespoons rice vinegar
1/2 cup fat free evaporated milk
3 Tablespoons chopped fresh cilantro
2 green onions, finely chopped


Recipe



Cut any large scallops into halves. Sprinkle the scallops with salt and pepper. Heat 2 Tablespoons oil in a large skillet over high heat. Sear the scallops in the oil for 1 minute per side or until brown. Remove the scallops to a bowl with a slotted spoon, reserving the pan drippings. Saute the gingerroot and garlic in the reserved pan drippings for 30 seconds. Stir in the wine and vinegar. Bring to a boil. Boil for 2 minutes, stirring to dislodge any browned bits. Add the evaporated milk.

Simmer for 3 minutes or just until the sauce thickens enough to coat the back of a spoon, stirring frequently. Return the scallops to the skillet. Simmer for 2 minutes or until the scallops are opaque in the center, stirring frequently. Add the cilantro and green onions and mix well. Serve with hot cooked rice and a green vegetable, such as sugar snap peas.