Pan-Seared Scallops With Ginger Sauce

Ingredients

• 1 medium carrot, peeled and quartered
• 1 shallot, quartered
• fresh ginger, about 2 inches, peeled and thinly sliced
• 1 garlic clove, halved
• 1/4 cup white wine
• 1 cup chicken broth, reduced fat and reduced sodium
• 1 tablespoon vegetable oil
• 1 lb sea scallops
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• snipped chives (to garnish) (optional)

Directions

1. 1

   Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.

2. 2

   Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.

3. 3

   Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.

4. 4

   To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.