Cream and White Wine add French Notes
Ginger Represents the Chinese Side
This interesting Fusion dish was adapted from Pierre Franey and Virginia Lee some years ago. The Cream and White Wine provide the French flavor notes, while the Ginger and general cooking style represent the Chinese side of this dish.
Scallops with Fresh Ginger
1 large or 2 small Carrots, scraped and trimmed
1 small Zucchini, ends trimmed
1 small Leek, trimmed
10 tablespoons Butter
2 tablespoons fresh chopped Shallots
2 tablespoons fresh chopped Ginger
½ cup White Wine
½ cup heavy Cream
Salt to taste, optional
Freshly ground Black Pepper to taste
1½ pounds Bay Scallops
Cut the Carrot into lengths about 1½ inches long. Then cut each length into quarter-inch slices. Cut each slice into quarter inch strips, which is to say small match-stick like julienne.There should be about ¾ cup.
Cut the Zucchini into similar julienne as the Carrots. There should be about a cup full.
Cut the Leek into fine shreds. There should be about ¾ cup.
Next heat 2 tablespoons of Butter in a skillet and add the Shallots. Cook briefly, stirring, the add the Carrots and stir-fry another 10 seconds. Add the Ginger, stir briefly, and then add the Wine. Let the Wine reduce almost completely. Ten add the Cream, Salt and Pepper. Cook down over high fire until the sauce is reduced by half.
Finally, add the Scallops, Zucchini and Leeks. Stir-fry about 1 minute and swirl in the remaining Butter. When the Butter is dissolved and the whole dish heated through, serve, possibly with White Rice.