Ginger-Infused Pan-Seared Scallops
Savor the delightful flavors of the ocean with this Ginger-Infused Pan-Seared Scallops recipe. This low-fat and low-calorie dish is inspired by a classic recipe found in the Dallas Morning News, making it not only delicious but also heart-healthy, adhering to the American Heart Association's recommendation of consuming at least two fish meals each week. This dish features succulent sea scallops, seared to golden perfection and served in a savory ginger sauce, enriched with the aroma of fresh ginger and garlic. Perfect for weeknight dinners or special occasions, it’s both simple to prepare and incredibly satisfying—making seafood an easy choice for a wholesome meal.
4
Servings
80
Calories
11
Ingredients
Ingredients
Carrot
1 medium (peeled and quartered)
Shallot
1 (quartered)
Fresh Ginger
2 inches (peeled and thinly sliced)
Garlic
1 clove (halved)
White Wine
1/4 cup (none)
Chicken Broth
1 cup (reduced fat and reduced sodium)
Vegetable Oil
1 tablespoon (none)
Sea Scallops
1 lb (none)
Fresh Ground Black Pepper
1/4 teaspoon (none)
Salt
1/8 teaspoon (none)
Chives
to garnish (snipped (optional))
Instructions
1
In a medium saucepan, combine the carrot, shallot, ginger, garlic, white wine, and chicken broth. Cook uncovered over medium heat for about 12 minutes, or until the liquid is reduced to approximately 1/2 cup.
2
Strain the mixture to discard the solids and reserve the liquid for later use.
3
Pat the scallops dry with a paper towel to ensure a good sear. Heat a nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat and add the vegetable oil.
4
Arrange the scallops in a single layer in the skillet. Sear without moving them for about 4 minutes until the bottom turns golden brown.
5
Gently flip the scallops, sprinkle with salt and pepper, and cook for an additional 2 minutes until the second side is lightly golden.
6
Reduce the heat to low and carefully pour the reserved ginger-infused liquid over the scallops. Simmer for 1 more minute, allowing the scallops to absorb the flavors and stirring any browned particles into the sauce.
7
To serve, arrange the scallops on a deep platter, spoon the sauce generously over them, and garnish with snipped chives if desired.
Nutrition Information
1.5g
Fat
3.5g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ginger-Infused Pan-Seared Scallops?
This is a low-fat, low-calorie seafood dish featuring succulent sea scallops seared to golden perfection and served in a savory ginger-infused sauce.
How many calories are in this scallop recipe?
There are 80 calories per serving.
Is this recipe heart-healthy?
Yes, it is designed to be heart-healthy and adheres to the American Heart Association's recommendation of consuming at least two fish meals per week.
How much protein is in one serving?
Each serving contains 14 grams of protein.
What is the fat content of this dish?
The dish contains only 1.5 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 3.5 grams of carbohydrates per serving.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What type of scallops should I use?
The recipe calls for 1 lb of sea scallops.
What are the primary ingredients for the ginger sauce?
The sauce is made from carrot, shallot, fresh ginger, garlic, white wine, and chicken broth.
How long does it take to reduce the liquid for the sauce?
The liquid should be cooked uncovered over medium heat for approximately 12 minutes.
What should I do with the solids after making the sauce?
You should strain the mixture to discard the solids and reserve only the liquid.
How do I ensure a good sear on the scallops?
Pat the scallops dry with a paper towel before cooking and sear them without moving them for 4 minutes.
What kind of oil is used for searing?
The recipe uses 1 tablespoon of vegetable oil along with nonstick cooking spray.
How long do I sear the first side of the scallops?
The first side should be seared for about 4 minutes until golden brown.
How long do I cook the second side of the scallops?
The second side should be cooked for approximately 2 minutes.
When do I add the ginger-infused liquid to the scallops?
Reduce the heat to low and pour the liquid over the scallops after they have been seared on both sides.
How long should the scallops simmer in the sauce?
The scallops should simmer in the sauce for 1 minute.
What garnish is recommended for this dish?
Snipped chives are recommended as an optional garnish.
Is this recipe considered low cholesterol?
Yes, the recipe is categorized under the Low Cholesterol category.
What kind of chicken broth should be used?
The recipe suggests using reduced-fat and reduced-sodium chicken broth.
How much ginger is required?
You will need 2 inches of fresh ginger, peeled and thinly sliced.
Can I use any white wine?
The recipe calls for 1/4 cup of white wine; any dry white wine typically used for cooking works best.
How should the garlic be prepared?
One clove of garlic should be halved before being added to the sauce mixture.
What is the seasoning used for the scallops?
The scallops are seasoned with 1/4 teaspoon of fresh ground black pepper and 1/8 teaspoon of salt.
Where did the inspiration for this recipe come from?
This dish is inspired by a classic recipe found in the Dallas Morning News.
How many ingredients are in this recipe in total?
There are 11 ingredients total.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as simple to prepare and perfect for weeknight dinners.
What preparation is needed for the carrot and shallot?
The carrot should be peeled and quartered, and the shallot should be quartered.
Should I use a specific type of skillet?
A nonstick skillet is recommended to prevent the scallops from sticking.
How should the finished dish be served?
Arrange the scallops on a deep platter and spoon the sauce generously over them.