Chef Eddie G.’s Pan Seared Scallops Recipe

Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

Ingredients

• 12 large scallops
• Extra virgin olive oil
• ½ cup Barrow’s Intense Ginger Liqueur
• 1 clove garlic, minced
• 1 Tbs. butter
• 1/2 lb. micro greens

Directions

1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
3. Add ginger liqueur carefully, and add minced garlic.
4. Let reduce, adding butter until it’s the consistency of syrup.
5. Place scallops on micro greens and top with the ginger glaze.
6. Enjoy!

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