Prepare to embark on a culinary journey that will transport your taste buds straight to the coastal regions of France with this exquisite Scallops with Ginger recipe! Imagine perfectly seared, golden-brown scallops kissed with the warm, spicy notes of fresh ginger - a dish so luxurious yet surprisingly simple to prepare that it will make you feel like a professional chef in your own kitchen. Whether you're planning a romantic dinner or looking to impress your guests, these Coquilles St Jacques au Gingembre are about to become your new secret weapon in gourmet cooking.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 12 scallops
- 2 tablespoons ginger, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the scallops by patting them completely dry with paper towels. This ensures proper searing and prevents excess moisture.
- Season the scallops generously with salt and freshly ground black pepper on both sides. The seasoning will enhance the natural sweetness of the scallops.
- Finely mince the fresh ginger using a sharp knife, creating small, uniform pieces that will distribute evenly during cooking.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add olive oil and butter, allowing them to melt and combine.
- When the pan is hot and the butter is foaming, carefully add the scallops. Ensure they are not overcrowded to allow proper caramelization.
- Sprinkle the minced ginger over the scallops as they cook. Cook for approximately 2-3 minutes on the first side until a golden-brown crust forms.
- Gently flip the scallops using tongs and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and slightly firm to the touch.
- Remove the scallops from the pan and place them on a warm serving plate. The total cooking time should not exceed 4-5 minutes to prevent overcooking.
- Quickly spoon the remaining ginger-infused butter from the pan over the scallops to enhance flavor and moisture.
- Garnish with freshly chopped parsley for a burst of color and a subtle herbaceous note.
- Serve immediately while hot, ideally with a light white wine or alongside a simple green salad.
Tips
- Always use fresh, dry-packed scallops for the best flavor and texture.
- Pat scallops completely dry before cooking to achieve that coveted golden-brown crust.
- Use a combination of oil and butter for optimal flavor and preventing burning.
- Cook scallops on high heat for a short time to maintain their delicate, tender texture.
- Don't overcrowd the pan - give each scallop enough space to caramelize properly.
- Use a timer to prevent overcooking - scallops can become rubbery if cooked too long.
- Fresh ginger is key - avoid dried or powdered ginger for this recipe.
- Serve immediately after cooking to enjoy the scallops at their peak flavor and temperature.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 15g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 35mg
