Sauteed Scallops With Lemon and Ginger
A 10-minute main course that's perfect for company's-coming dinner. Now that's our kind of recipe.
- 1 pound sea scallops
- 1 tablespoon oil
- 3 tablespoons butter or margarine, divided
- ¼ cup lemon juice
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
In a large skillet over medium-high heat, heat the oil and one tablespoon of the butter or margarine.
Add the scallops and cook for two minutes, stirring occasionally.
Add the lemon juice and cook for one more minute.
Lower the heat to medium and add the remaining butter or margarine, ginger, salt and pepper, stirring gently for one minute to form a sauce.
- Put the rest of your meal on the table, and the scallops will be ready before everything else gets cold.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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