Brought to us by John
1 lb large Sea Scallops
1 tb Lime juice
3 tb Thai fish sauce
2 Garlic cloves, chopped
2 tb Fresh ginger, chopped
4 tb Butter
1 cup cream
Pepper, freshly ground
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Heat a skillet large enough to hold the scallops in one layer, and melt 3 Tbs butter over medium high heat (5.0 on our stove), add the scallops and pepper to taste. Once the scallops have turned opaque, about 2 minutes, flip them and cook for another 2 minutes. Don’t overcook the scallops, just cook them until they’ve lost their translucent look.
Remove the scallops and keep them covered in a warm oven for the next few minutes.
Add 1 Tb butter to the same skillet. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds.
Add the fish sauce, lime juice and creme, and reduce the mixture by about half, stirring often so that it doesn’t burn. Once the sauce is at your preferred thickness, serve alongside the scallops.
Serves 4
Jessica
October 31, 2011 at 2:14 PM
Looks lovely- thanks!