Scallops with Ginger and Vegetables

From Best Recipes from New England Inns

Fish and Seafood Recipes

Yield: Serves 4.

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 sauté 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.

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