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Scallops With Ginger & Mint

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SCALLOPS WITH GINGER & MINT
 Categories: Fish
      Yield: 6 Servings
 
      4 tb Unsalted butter
      2 md Carrots; peeled
           -& finely grated or shredded
      1 tb Salad oil
      2 lb Small bay scallops
      1 tb Finely minced shallots
    1/2 c  Dry white wine
      1 tb Finely minced fresh ginger
      2 tb Chopped fresh mint
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low
  heat and add the carrots. Cover and cook slowly for about 15 minutes,
  or until softened. Meanwhile, heat the oil in a large skillet over
  high heat. Pat the scallops dry on a towel. When the oil is nearly
  smoking, toss in the scallops, in batches if necessary so as not to
  crowd the pan, and cook for 30 seconds without stirring. Then stir
  lightly with a wooden spoon and cook an additional minute. Using a
  slotted spoon remove the scallops from the pan. Reserve scallops on a
  plate. They should be only partially cooked. Discard the oil in the
  pan. Return the skillet to high heat, add the shallots, wine and
  ginger. Cook until liquid reduces by half. Meanwhile, the scallops
  will have released a small amount of liquid. Pour this into the pan,
  reduce heat to low and cook until almost no liquid remains. Return
  scallops to the pan, whisk in remaining butter and add the mint.
  Immediately remove from the heat. Taste for salt and pepper. To
  serve, make a ring of carrots on a platter and mound the sauced
  scallops in the center.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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