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Ginger Scallops

2 Tbsp. green onions, sliced thin
4 Tbsp. butter, divided
1 large carrot, finely grated
2 tsp. The Spice Hunter Ground Chinese Ginger
2 Tbsp. water
½ cups white wine
½ cup heavy whipping cream
salt and pepper to taste
1 ¼ lbs. scallops

Sauté scallops in about 2 tablespoons butter until they begin to brown. Remove from pan. Sauté green onions in 2 tablespoons of butter. Stir in carrots; cook for 30 seconds. Stir in the ginger and wine. As soon as the mixture is hot add the cream, salt, and pepper. Cook, stirring frequently, until the mixture has reduced in half. Add the scallops back into the pan. Cook for another minute. Serve mixed with pasta or over rice.