Callo de hacha al jengibre (Ginger Capesante)
An elegant and easy dish to prepare: scallops in a sauce made with ginger cream, butter and white wine.
ingredients
Servings: 4
2 tablespoons butter
2 tablespoons thinly sliced green onions
1 large carrot, julienned
2 tablespoons fresh ginger
1/2 cup white wine
1/2 cup whipping cream
Salt and pepper to taste
570 grams scallops
2 tablespoons butter
Preparation method
Preparation: 15min> Cooking: 15min> Ready in: 30min
Heat 2 tablespoons butter in a medium skillet and saute onion slices. Stir in onion and cook for 30 seconds. Add the ginger and wine. Once the mixture has been heated, add the cream, salt and pepper. Cook over something, stirring frequently, until the sauce has reduced by half.
Stir in scallops and cook for 1 minute. Add remaining butter and shakes until melted. Serve.
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