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Scallops in a Ginger Butter Sauce with Carrot and Leek



  • 1.

    Cut the scallops into 3 or 4 slices, depending on their thickness.

  • 2.

    Put the stock and white wine into a pan along with the garlic, ginger and shredded vegetables and bring to the boil. Cook for 2 minutes then add the scallops and start adding pieces of the butter shaking the pan from side to side.

  • 3.

    Continue until the butter has emulsified and the sauce is the correct consistency. Remove from heat adjust the seasoning with salt and pepper and the acidity with the lemon juice. Serve in bowls topped with a bunch of the mixed herbs dressed with a little olive oil.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Scallops in a Ginger Butter Sauce with Carrot and Leek.


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