Recipe by Marla Noriega
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

PREP: 10 MIN  |  COOK: 6-8 MIN  |  SERVES: 4

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.


  • 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



  1. Rinse scallops and pat dry. Set aside.
  2. To make the sauce, combine Minced Ginger, garlic, chicken broth, parsley, lemon juice, salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. Remove scallops from the skillet and set aside.
  6. 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.
Recipe by House Chef, Abbie Leeson
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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