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Seared Scallops with Ginger-Thyme Pan Sauce

Ming Tsai's scallops with ginger and thyme would be the star of your dinner party.


  • 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


  • 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.


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