Recipes

Ginger Smoked Scallop Sauce
  • Ingredients
  • 1 pound scallops, rinsed and patted dry
  • 3 tablespoons liquid smoke
  • 1-1/2 tablespoons each tarragon wine vinegar
  • and grated fresh ginger
  • 1/4 cup thinly sliced shallots
  • 1 cup whipping cream
  • 1/2 cup dry white wine
  • 1 teaspoon Dijon mustard chopped fresh parsley
Directions
  1. If scallops are large, cut them into bite-size pieces
  2. Pour liquid smoke into a 5 to 6 quart pan with ovenproof handles
  3. Set a perforated or wire rack in pan
  4. Arrange scallops in a single layer on rack and cover tightly
  5. Bake in a 350? F
  6. oven until scal- lops are opaque throughout about 12 to 15 minutes (cut to test).While scallops are smoking, cook pasta
  7. While pasta is cooking, combine vinegar, ginger, and shallots in a wide frying pan over high heat
  8. Cook until vinegar has evaporated (about 1 minute)
  9. Add cream, wine, and mustard
  10. Bring to a full boil; then boil, uncovered, stirring often, until sauce is reduced to 1-1/4 cups
  11. Reduce heat to medium; add scallops and mix lightly until heated through (1 to 2 minutes)
  12. Toss gently with hot pasta and sprinkle with parsley
  13. Serves 4.


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