Ginger Scallops Recipes

Steps:

• Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
• Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
• Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
• To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

Steps:

• For the dipping mix soya sauce and sherry in a bowl.
• Sprinkle scallops with a little pepper.
• Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes.
• Heat oil in a pan over high heat. The oil should be very hot (near the smoke point).
• Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat.
• Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them.
• Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
• Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes.
• Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).

Steps:

• Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
• Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
• Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

Steps:

• Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

Steps:

• In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.

Steps:

• In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
• Meanwhile combine the sauce ingredients and set aside.
• Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
• Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
• Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
• Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
• Season with pepper and serve.

Steps:

• Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
• Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to ‘cook’ in the lime juice.
• Meanwhile grate the ginger, cut the spring onions diagonally into ½” lengths, slice the mushrooms, and dice the red pepper.
• Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
• Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
• Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
• Add the soy sauce and mix thoroughly with all the other ingredients.
• Season to taste with freshly ground black pepper.
• Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
• Serve immediately with steamed white rice.

Steps:

• Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
• Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
• Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
• Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
• Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.