SCALLOPS WITH GINGER & MINT

      Title: SCALLOPS WITH GINGER & MINT
  Categories: Fish
       Yield: 6 Servings
  
       4 tb Unsalted butter
       2 md Carrots; peeled
            -& finely grated or shredded
       1 tb Salad oil
       2 lb Small bay scallops
       1 tb Finely minced shallots
     1/2 c  Dry white wine
       1 tb Finely minced fresh ginger
       2 tb Chopped fresh mint
            Salt; to taste
            Freshly ground pepper
            - to taste
  
   IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low
   heat and add the carrots. Cover and cook slowly for about 15 minutes,
   or until softened. Meanwhile, heat the oil in a large skillet over
   high heat. Pat the scallops dry on a towel. When the oil is nearly
   smoking, toss in the scallops, in batches if necessary so as not to
   crowd the pan, and cook for 30 seconds without stirring. Then stir
   lightly with a wooden spoon and cook an additional minute. Using a
   slotted spoon remove the scallops from the pan. Reserve scallops on a
   plate. They should be only partially cooked. Discard the oil in the
   pan. Return the skillet to high heat, add the shallots, wine and
   ginger. Cook until liquid reduces by half. Meanwhile, the scallops
   will have released a small amount of liquid. Pour this into the pan,
   reduce heat to low and cook until almost no liquid remains. Return
   scallops to the pan, whisk in remaining butter and add the mint.
   Immediately remove from the heat. Taste for salt and pepper. To
   serve, make a ring of carrots on a platter and mound the sauced
   scallops in the center.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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