Scallops with Mild Creamy Ginger Sauce

Oxmoor House
5 servings (serving size: about 7 scallops)


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1 1/2 pounds sea scallops (about 36 scallops)
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon paprika
2/3 cup light coconut milk
2 tablespoons grated peeled fresh ginger
2 tablespoons butter
1/4 teaspoon black pepper


Prep: 6 Minutes
Cook: 8 Minutes

Rinse scallops and blot dry on paper towels.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add scallops; sprinkle lightly with 1/4 teaspoon salt and paprika. Cook 3 minutes on each side or until opaque in center. Remove scallops with a slotted spoon. Set aside; keep warm.

Add coconut milk and ginger to pan drippings. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat. Stir in butter and 1/4 teaspoon salt; stir until butter melts. Pour sauce over scallops. Sprinkle with black pepper.

Created date

March 2010

Nutritional Information

Calories 181
Fat 7.2 g
Satfat 3.5 g
Protein 23 g
Carbohydrate 4.8 g
Cholesterol 57 mg
Iron 0.6 mg
Sodium 378 mg
Caloriesfromfat 37 %
Fiber 0.1 g
Calcium 35 mg