Ginger Sherry Scallops Andrea
Ingredients
1/3 C. ginger root finely chopped
1/2 C. cream sherry
3 sticks butter
6 lg. cloves garlic, finely chopped
1 1/2 lbs. sea scallops
1 1/2 C. light cream
Cooking Instructions
Marinate ginger in sherry at least 2 hours. Melt butter in large frying pan over medium heat. Saute garlic but do not brown. Add scallops and saute for 1 minute. Add sherry and ginger mixture and bring to boil for 1 minute. Remove scallops and set aside. Add cream to mixture in frying pan and bring to hard boil, then reduce to simmer. Stir frequently until reduced to a rich creamy sauce. Return scallops to sauce to reheat. Serve garnished with chopped parsley and paprika. Serves 6.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)