Scallops and Vegetables
|1||turnip, cut into matchstick pieces||1|
|1||carrot, cut into matchstick pieces||1|
|1||red pepper, cut into strips||1|
|15 ml||fresh ginger, minced||1 tbsp|
|1||zucchini, cut into strips||1|
|50 ml||butter||4 tbsp|
|20||large sea scallops||20|
|175 ml||whipping cream||3/4 cup|
|In a large skillet; melt 2 tablespoons (30 ml) butter over medium heat. Add turnip, carrot, pepper and ginger. Cover and cook 3 minutes. Add zuchinni and sauté uncovered until veggies are tender crisp, approximately 3 minutes. Season with salt and pepper and set aside.
In another skillet; melt 1 tablespoon (15 ml) butter. Working in batches, add scallops and sauté until cooked through, about 2 minutes per side, adding more butter as needed to sauté all the scallops. Transfer scallops to plate and tent with foil.
Add cream to skillet used for scallops. Increase heat and lightly boil until reduced to a smooth sauce consistency, about 3 minutes. Season with salt and pepper. Add juice from scallop plate and heat a bit more if needed.
Place 1/4 portion of vegetables on each serving plate, cover with 1/4 of the scallops and pour 1/4 of the sauce over the scallops.