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

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.