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Bon Appétit

Scallops with Vegetables, Ginger and Cream

4.4

(10)

Recipe information

  • Yield

    Serves 4

Ingredients

4 tablespoons (about) butter
1 turnip, cut into matchstick-size strips
1 large red bell pepper, cut into matchstick-size strips
1 large carrot, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
1 large zucchini, cut into matchstick-size strips
20 large sea scallops
3/4 cup whipping cream

Preparation

  1. Step 1

    Melt 2 tablespoons butter in heavy large skillet over medium heat. Add turnip, bell pepper, carrot and ginger. Cover and cook 3 minutes. Add zucchini and sauté uncovered until vegetables are crisp-tender, about 3 minutes. Season to taste with salt and pepper. Set aside.

    Step 2

    Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add scallops; sauté until cooked through, adding more butter as needed, about 2 minutes per side. Transfer scallops to plate; tent with foil. Add cream to skillet. Increase heat; boil until reduces to sauce consistency, about 3 minutes. Season with salt and pepper.

    Step 3

    Divide vegetables among 4 plates, mounding in center. Place scallops around vegetables. Spoon sauce over.

TagsScallopShellfishSeafoodZucchiniSquashVegetableRoot VegetableBell PepperMainDinnerNut FreeGluten FreeEasy30 Minutes or LessWeeknight MealsQuickSauteSummerBon Appétit
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