

Trained at the famous Gato Dumas culinary school in Colombia, Marla Noriega is a kitchen lover at heart and professional chef by trade. Marla believes to eat well is to live well. A healthy body pairs with a healthy mind. She likes working with quick and easy recipes. Cooking is a form of meditation for Marla. Immerse yourself in your cooking to taste something truly wonderful.
Seared Scallops in Ginger Lemon Butter Sauce
Day-boat scallops help create this luxurious, yet simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger and lemon amplify the rich meatiness of all the scallops.
ingredients
- 1 ½ pounds scallops
- 1/2 cup chicken broth
- 1/3 cup chopped fresh parsley
- 4 tablespoons butter, divided
- 2 tablespoons The Ginger People® Minced Ginger
- 2 tablespoons lemon juice
- 5 cloves garlic, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
directions
- Rinse scallops and pat dry. Set aside.
- To make the sauce, combine Minced Ginger, garlic, chicken broth, parsley, lemon juice, salt and pepper. Set aside.
- Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Note – don’t let the butter burn, but at the same time the skillet should be nice and hot to properly sear the scallops.
- Add scallops to the skillet and cook 1-2 minutes on each side until the sides are golden brown. The middle should just be barely cooked through.
- Remove scallops from the skillet and set aside.
- Return skillet to medium low heat. Add remaining 3 tablespoons butter. Then add the ginger and chicken broth mixture. Simmer for about 3 minutes, gently scraping the pan to deglaze it from the scallop residue.

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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