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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.



  • 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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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Seared Scallops with Ginger-Thyme Pan Sauce.


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