seared-scallops-with-ginger-sauce-105165.json

{
    "directions": [
        "Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and saut\u00e9 until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion."
    ],
    "ingredients": [
        "4 tablespoons (1/2 stick) butter 1 tablespoon olive oil",
        "1 tablespoon olive oil",
        "24 sea scallops",
        "1 tablespoon minced peeled fresh ginger",
        "1 garlic clove, minced",
        "1/4 cup dry white wine",
        "2 tablespoons unseasoned rice vinegar",
        "1/2 cup whipping cream",
        "3 tablespoons chopped fresh cilantro",
        "1 green onion, finely chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Ginger",
        "Scallop",
        "Summer",
        "Cilantro",
        "Pasadena",
        "California"
    ],
    "title": "Seared Scallops with Ginger Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/seared-scallops-with-ginger-sauce-105165"
}