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
- In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
- 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.
- Add ginger liqueur carefully, and add minced garlic.
- Let reduce, adding butter until it’s the consistency of syrup.
- Place scallops on micro greens and top with the ginger glaze.
- Enjoy!
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