Name: Scallops with Vegetables, Ginger and Cream
Yield: Serves 4
Ingredients: 4 tablespoons (about) butter; 1 turnip, cut into matchstick-size strips; 1 large red bell pepper, cut into matchstick-size strips; 1 large carrot, cut into matchstick-size strips; 1 tablespoon minced peeled fresh ginger; 1 large zucchini, cut into matchstick-size strips; 20 large sea scallops; 3/4 cup whipping cream

Recipe information

Yield
Serves 4

Ingredients

4 tablespoons (about) butter

1 turnip, cut into matchstick-size strips

1 large red bell pepper, cut into matchstick-size strips

1 large carrot, cut into matchstick-size strips

1 tablespoon minced peeled fresh ginger

1 large zucchini, cut into matchstick-size strips

20 large sea scallops

3/4 cup whipping cream

Preparation

Step 1
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
Step 2
Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.
Step 3
Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.

TagsScallop Shellfish Seafood Zucchini Squash Vegetable Root Vegetable Bell Pepper Main Dinner Nut Free Gluten Free Easy 30 Minutes or Less Weeknight Meals Quick Saute Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes