Scallops With Ginger Carrot Sauce

FOODISTA
11Ingredients
30Minutes
70Calories

Ingredients

US|METRIC
  • 5 scallops
  • salt
  • freshly ground black pepper
  • 1 teaspoon butter
  • 3 inches ginger root (peeled and grated)
  • 1 large carrot (peeled and thinly sliced)
  • 1 tablespoon water
  • 250 milliliters juice (Carrot honey)
  • 1 tablespoon dijon mustard
  • 1 teaspoon cornstarch
  • 1 teaspoon water
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    Directions

    1. Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
    2. Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
    3. At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.
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    NutritionView More

    70Calories
    Sodium10% DV240mg
    Fat2% DV1.5g
    Protein6% DV3g
    Carbs4% DV11g
    Fiber3% DV<1g
    Calories70Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol5mg2%
    Sodium240mg10%
    Potassium230mg7%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber<1g3%
    Sugars6g12%
    Vitamin A60%
    Vitamin C40%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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