Add garlic, minced or crushed. Put scallops (seared side up) into the dipping and drizzle some dipping on top. Cook, stirring frequently, over high heat until the sauce is reduced by half. Melt butter in the same pan as the scallops, scraping up any delicious browned bits.This is where the flavour is! Pan-Seared Sea Scallops with a Ginger and Garlic Rice Noodle Salad has become the birthday tradition for my youngest daughter, Hannah. Pan-seared scallops are laid atop a bed of rice noodles with a ginger and garlic … Sprinkle ginger and the white part of the green onion over them.

Add cream. Pour in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half. Remove from heat. Stir in the carrots and cook for 30 seconds. Something else. In a medium frying pan sauté the spring onions in 30g of the butter. Heat oil in a pan over high heat. Simmer. HOW DO YOU MAKE CREAMY GARLIC SCALLOPS? Stir in lemon juice off the heat and add the scallops back into the pan to serve. Cut ginger in very fine stripes. This recipe is super simple and super tasty. Once hot add the cream, salt and pepper. I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce.
The oil should be very hot (near the smoke point). Stir in the ginger and the wine.

I used the large sea scallops, they're a little pricey, but worth the cost. Also, I sauteed the scallops separately, 2 minutes or so each side, then put them in the sauce for just a minute before serving. Stir in the scallops … Put scallops into the pan an sear for about 30 to 45 seconds. Delicious!