Recipes: Main Entrees

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Pan Seared Scallops with Roasted Asparagus and Ginger Butter Sauce

Recipe submitted by LeeAnn Z. of Rochester, MN, for the Mambolicious Recipe Contest 2009.


  • 2 Tbsp. shallots
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 heaping Tbsp. of Ginger People Ginger Spread
  • 1 cup (2 sticks) butter
  • Coarse salt and freshly ground pepper
  • 1/8 tsp. cayenne pepper
  • 12 Large Sea Scallops
  • 3 Tbsp. butter
  • 2 Tbsp. extra-virgin olive oil
  • 1 bunch of fresh asparagus, woody ends trimmed
  • 1 cup grape tomatoes
  • Extra virgin olive oil
  • coarse salt and freshly ground pepper
  • sprinkle of sugar


  • drizzle of good quality orange olive oil
  • Watercress
  • sea salt and freshly ground pepper
  • chopped fresh basil


For Sauce:

  1. In a small saucepan, combine shallots, juice, wine and ginger. Cook until liquid is reduced to 1/4 cup.
  2. Reduce heat to low. Add butter, a little at a time, stirring constantly; do not let mixture boil.
  3. Season with salt and pepper and cayenne.

For Scallops:

  1. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
  2. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 2-3 minutes.
  3. Turn scallops over and cook 2 minutes.

For Asparagus:

  1. Heat oven to 450 F. Drizzle asparagus and tomatoes with olive oil and season with salt and pepper.
  2. Roast asparagus 5-7 minutes or until tender yet slightly crisp and tomaotes are blistered.
  3. Transfer to serving plate.
  4. Top with scallops, spoon sauce over the top and garnish with watercress tossed with olive oil, drizzle with sauce and garnish with chopped basil.

Servings: 4

Prep Time: 10-15 minutes

Cook Time: 20-30 minutes

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