pan seared scallops with warm ginger sauce
It is November, and the past 2 days have been 70 degrees in Colorado. Contrary to popular belief, it is typical for us to have mild temperatures during the winter months. At over 5000 feet in elevation, being closer to the sun warms us up quite nicely. And snow doesn’t hang around long. Last night we were having scallops for dinner, something we don’t have the chance to eat very often in our land-locked state. I was in the mood for a salad - something on the lighter side. I remembered seeing a recipe in the Sunday paper for scallops with a warm ginger citrus sauce. And it had looked delicious. Here’s my adaptation.
2 tblsp ghee (clarified butter)
8-10 wild scallops
salt & pepper
1 1/2 Tblsp fresh ginger, grated
1 clove garlic, minced
1 tsp shallots, minced
juice of 1 organic lemon
juice of one organic orange
1/2 cup white wine
1 tsp gluten free dijon mustard
1/4 cup extra virgin olive oil
- Season scallops with salt and pepper.
- Melt ghee in saucepan. Saute 2 minutes per side. Set aside in warming drawer of oven.
- In the same pan, saute ginger, garlic and shallot for 1 minute. Add juices and wine. Using a wooden spoon, (deglaze the pan) scrape the bottom of the pan to remove all the bits and pieces and simmer this until liquid is reduced by half - just a few minutes.
- Whisk in the mustard and olive oil, stirring constantly and bring to simmer. Remove sauce from heat.
- Place 2 scallops per plate on top of some mixed greens. Drizzle sauce on top. You can add some orange segments or serve alongside another steamed vegetable.