Scallops with Mild Creamy Ginger Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 7.2g
  • Saturated fat: 3.5g
  • Protein: 23g
  • Carbohydrate: 4.8g
  • Cholesterol: 57mg
  • Iron: 0.6mg
  • Sodium: 378mg
  • Calories from fat: 37%
  • Fiber: 0.1g
  • Calcium: 35mg


  • 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


  1. Rinse scallops and blot dry on paper towels.
  2. 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.
  3. 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.
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