Creamy Ginger Sauce Scallops


  • 12 scallops, with roe left on
  • 1 cup cream
  • 3 tsp butter
  • 3 shallots (diagonally sliced)
  • 3cm piece fresh ginger (peeled & finely diced)
  • Cracked black pepper and salt



  1. Melt butter in pan. Add the whole scallops and sauté for approximately 2 minutes until lightly browned. Do not over cook scallops as this will toughen them.
  2. Remove scallops with a slotted spoon and place on a plate and keep warm.
  3. Add ginger and shallots to the pan and stir-fry for 2 minutes.
  4. Stir in cream and cook for 1-2 minutes until sauce has thickened.
  5. Season with cracked pepper and salt to taste.
  6. Place scallops on serving plates and pour sauce over.
  7. Serve immediately.