LadyMin's Garden

Scallops are another sea food that has a mild taste and can be enjoyed by those who are not especially fond of fish. Scallops are in season now and can often be found on sale. They are an excellent source of B-12, magnesium, potassium and omega-3 fatty acids. This makes them a heart healthy food.

This is a delicious recipe that I found in my local paper, the Chicago Tribune. I used butter to saute my scallops whereas the original recipe calls for vegetable oil. Otherwise it is unchanged.

Ingredients:

• 1 carrot, peeled, quartered
• 1 shallot, quartered
• 1 (2- inch) piece ginger root, thinly sliced
• 1 clove garlic, halved
• 1 cup chicken broth
• ¼ cup dry white wine
• 1 tablespoon butter (or vegetable oil)
• 1 pound sea scallops
• 1/8 teaspoon salt
• Freshly ground pepper
• Chopped chives (optional)

Preparation:

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. Cook, uncovered, over medium heat 12 minutes, or until liquid is reduced to about ½ cup. Strain; discard vegetables and reserve liquid.

Pat scallops dry with paper towel. Heat butter in non-stick skillet that has been sprayed with non-stick cooking spray over medium-high heat. Place scallops in single layer in skillet; cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper to taste. Cook 2 minutes or until second side is lightly golden; reduce heat to low.

Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops. Arrange scallops in deep platter; spoon sauce over. Sprinkle with chives.

Serve immediately and do not overcook. Overcooking will make the scallops tough and fibrous.