We’re craving seafood this week, so we turned to this recipe that originally ran in The Star’s “Come Into My Kitchen” series in 2013.
Florida’s challenged when it comes to microbrews, so we went off the grid and opted for the tried and true Jamaican fave: Red Stripe Lager. It’s cold and crisp, it sidles up nicely to a plate of delicate scallops, and it reminds us to enjoy these last balmy days of summer because the cold weather will be here soon enough.
Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source: KansasCity.com/living/food-drink
Pan-Seared Scallops with Ginger Sauce
Makes 4 servings
1 medium carrot, peeled and quartered
1 shallot, quartered
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 clove garlic, halved
1/4 cup dry white wine
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon vegetable oil
1 pound sea scallops
1/4 teaspoon pepper
1/8 teaspoon salt
Snipped chives for garnish
Combine carrot, shallot, ginger, garlic, wine and broth in a medium saucepan. 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 paper towel. Heat oil in nonstick skillet that has been 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. Cook 2 minutes or until second side is lightly golden. Reduce heat to low.
Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops.
To serve, arrange scallops in deep platter and spoon sauce over them and sprinkle on chives.
Per serving: 164 calories (26 percent from fat), 4 grams total fat (trace saturated fat), 37 milligrams cholesterol, 6 grams carbohydrates, 22 grams protein, 286 milligrams sodium, 1 gram dietary fiber.
Note: Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
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