Scallop Carpaccio With Ginger Recipes

PAN-SEARED SCALLOPS WITH GINGER SAUCE

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.

SCALLOP CARPACCIO WITH GINGER

Steps:

• In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 cup olive oil and 1 tablespoon lemon juice. Pulse just enough to make a mostly smooth but not liquefied purée. Adjust salt, oil and lemon juice to taste. (Alternatively, the ginger, garlic and salt may be mashed together with the side of a knife or using a mortar and pestle, then mixed with the oil and lemon juice.)
• Using a sharp knife, slice the scallops as thinly as possible into disks. Combine the sliced scallops and ginger mixture in a bowl, and allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours. The scallops may be served chilled, or, for more intense flavor, at room temperature.
• To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them. Sprinkle with pepper and garnish with parsley.