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Ming Tsai

Seared Scallops with Ginger-Thyme Pan Sauce

Seared Scallops with Ginger-Thyme Pan Sauce
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Ming Tsai's scallops with ginger and thyme would be the star of your dinner party.

Serves 4

Ingredients

  • 8 large, day boat scallops, foot removed
  • 2 tablespoons butter, divided
  • 2 minced shallots
  • 1 tablespoon minced ginger
  • 1 cup thinly sliced rounds of carrot nubs
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup white wine
  • 1 cup chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • Canola oil for cooking
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Method

  1. Have a saute pan over medium-high heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden, brown and delicious. Set aside.
  2. In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season. Deglaze with wine and add thyme. Reduce by half and add stock. Simmer and reduce by half.
  3. Whisk in butter, check for seasoning and adjust.
  4. Plate.
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