This dish has the home made feel that takes you back to your childhood. There’s something about the carrot ginger sauce that brings me back to my mom’s home cooking. It’s so delicious and easy to make. – Jen
8-10 B.C. Scallops
1 Tbsp Veg Oil
1 Shallot (chopped)
1 cup Chicken broth
3 Medium Carrots (peeled and cut into large dice)
1 Tbsp Soy sauce
1 Tbsp Ginger (grated)
½ Tbsp Rice vinegar
1 tsp Honey
1 tsp Sesame oil
- Make the sauce first. In a small pot over low heat sauté the shallot for 2 mins. Add the broth and bring to a boil over medium high heat. Stir in the carrots, cover, and cook over low heat for 15-20 mins.
- Then, pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey and sesame oil. Puree until smooth. Strain the sauce. Season with salt and pepper if necessary.
- Preheat a nonstick pan over high heat. Add a touch of vegetable oil to coat the bottom of the pan. Sear scallops in the pan for 2-3 mins per side.
- To serve: make a pool of the carrot ginger sauce. Place seared scallops on top of the sauce.