Ming Tsai's scallops with ginger and thyme would be the star of your dinner party.
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.
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.
Whisk in butter, check for seasoning and adjust.
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