Scallops with Ginger and Vegetables

Be careful that you don’t overcook the scallops or allow the vegetables to lose color as the visual quality will be diminished. –Aubergine, Camden, Maine


1 pound fresh sea or bay scallops
1 cup broccoli florets, blanched
1/2 pound baby carrots, peeled, halved, and blanched
1/2 cup asparagus spears, blanched
2 tablespoons finely chopped fresh ginger
3 tablespoons chopped fresh parsley, chives, lemon balm, or a combination
3 tablespoons clarified butter
1 cup fish stock or bottled clam juice
1/2 to 1 pint whipping cream
Salt and pepper


Clean scallops of muscle or grit and set aside. Prepare blanched vegetables and chopped fresh ginger and fresh herbs. Put clarified butter in 10-inch saute pan and heat until smoking. (If butter burns too quickly, add 1-2 tablespoons good olive oil and try again.) Add scallops and allow to brown before shaking pan. After well browned add chopped ginger and allow to cook for 1-2 minutes. Add fish stock and let reduce slightly. Add cream, vegetables, salt and pepper, and herbs and continue cooking until heated and slightly reduced. Serve with pasta or risotto.

Cooking & Recipes


Serves 4.

Preparation Method

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