Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter
2 md Carrots -- peeled
Finely grated or shredded
1 tb Salad oil
2 lb Small bay scallops
1 tb Finely minced shallots
1/2 c Dry white wine
1 tb Finely minced fresh ginger
2 tb Chopped fresh mint
Salt -- to taste
Freshly ground pepper -- to
Taste

IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low
heat and add the carrots. Cover and cook slowly for about 15 minutes,
or until softened. Meanwhile, heat the oil in a large skillet over
high heat. Pat the scallops dry on a towel. When the oil is nearly
smoking, toss in the scallops, in batches if necessary so as notto
crowd the pan, and cook for 30 seconds without stirring. Then stir
lightl Reserve scallops on a plate. They should be only partially
cooked. Discard the oil in the pan. Return the skillet to high heat,
add the shallots, wine and ginger. Cook until liquid reduces by half.
Meanwhile, the scallops will have released a small amount

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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