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Serves/Makes:2 servings
Ingredients
1 tsp (5 ml). butter
10 oz (280 grm). scallops
1/4 tsp (1 ml). minced green onion
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml). grated lemon peel
2 tsp (10 ml). flour dissolved in 2 tsp (10 ml) water
1 kiwi, cut in half lengthwise, then sliced
1 tsp (5 ml). olive oil
1/2 tsp (2 ml). ginger
1/4 cup (60 ml) chicken broth
1 tbsp (15 ml). lime juice
dash pepper
Preparation
In skillet combine butter and oil and heat over medium high heat until butter is bubbly and hot.
Add scallops and saute, until lightly browned, about 3-4 minutes.
Remove scallops; set aside and keep warm.
In skillet combine ginger and onion and saute until softened, about 1 minute.
Add broth, wine, lime juice, lemon peel and pepper and stir to combine.
Reduce heat to low, cover and let simmer until sauce is smooth and thickened, 5 to 10 minutes.
Return scallops to skillet; add kiwi and cook until heated through, 2 to 3 minutes longer.
Ingredients
1 tsp (5 ml). butter
10 oz (280 grm). scallops
1/4 tsp (1 ml). minced green onion
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml). grated lemon peel
2 tsp (10 ml). flour dissolved in 2 tsp (10 ml) water
1 kiwi, cut in half lengthwise, then sliced
1 tsp (5 ml). olive oil
1/2 tsp (2 ml). ginger
1/4 cup (60 ml) chicken broth
1 tbsp (15 ml). lime juice
dash pepper
Preparation
In skillet combine butter and oil and heat over medium high heat until butter is bubbly and hot.
Add scallops and saute, until lightly browned, about 3-4 minutes.
Remove scallops; set aside and keep warm.
In skillet combine ginger and onion and saute until softened, about 1 minute.
Add broth, wine, lime juice, lemon peel and pepper and stir to combine.
Reduce heat to low, cover and let simmer until sauce is smooth and thickened, 5 to 10 minutes.
Return scallops to skillet; add kiwi and cook until heated through, 2 to 3 minutes longer.
