• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B3, D
MineralsNatrium, Calcium, Magnesium

Ingredients Jump to Instructions ↓

  1. 2 spring onions, thinly sliced

  2. 1 large carrot, julienned

  3. 2 tablespoons minced fresh root ginger

  4. 100ml (4 fl oz) white wine

  5. 100ml (4 fl oz) double cream

  6. salt and freshly ground black pepper to taste

  7. 500g (1 1/4 lb) scallops

  8. 30g (1 oz) butter

Instructions Jump to Ingredients ↑

  1. In a medium frying pan sauté the spring onions in 30g 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.


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