Scallops with Ginger-Tomato Sauce
Ingredients:
Directions:
Serves 4
Origin of recipe: Nancy’s brother, Frank, while visiting on Father’s Day 2006 saw it in the Sept. 2005 issue of Italian Cooking and asked Nancy to scan the recipe for him. She didn’t scan it but typed it instead to include in the family cookbook. Enjoy!
- ½ cup extra-virgin olive oil
- 1 cup tomato puree
- 1 teaspoon tomato paste
- ½ ginger root, peeled and grated
- 2 cloves of garlic, minced
- salt and freshly ground pepper
- juice of 1 orange
- juice of 1 lemon, plus extra lemon wedges for garnish
- 18 sea scallops
Directions:
- In a skillet over medium heat, warm ¼ cup of olive oil. Add the garlic and sauté for 1 minute.
- Add the tomato puree`, tomato paste and ginger, and season with salt and pepper.
- Cook, stirring, for about 5 minutes. Add the orange and lemon juice, and cook for another 10 minutes.
- Strain the sauce, and keep warm. In a large skillet over medium-high heat, warm the remaining ¼ cup of olive oil.
- Season the scallops with salt, and add to the skillet. Cook for about 4 minutes on each side, and remove from the skillet.
- To serve, arrange the scallops on individual plates with the ginger-tomato sauce on the side. Garnish with a lemon wedge.
Serves 4
Origin of recipe: Nancy’s brother, Frank, while visiting on Father’s Day 2006 saw it in the Sept. 2005 issue of Italian Cooking and asked Nancy to scan the recipe for him. She didn’t scan it but typed it instead to include in the family cookbook. Enjoy!