Seared Scallops with Ginger-Thyme Pan Sauce
8 large, day boat scallops, foot removed
2 tablespoons butter, divided
2 minced shallots
1 tablespoon minced ginger
1 cup thinly sliced rounds of carrot nubs
1 tablespoon chopped fresh thyme
1/3 cup white wine
1 cup chicken stock
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Have a saute pan over medium-high heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden, brown and delicious. Set aside. In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season. Deglaze with wine and add thyme. Reduce by half and add stock. Simmer and reduce by half. Whisk in butter, check for seasoning and adjust. Plate.
Anselmi San VincenzoMedium-bodied, dry and fresh with notes of citrus fruit, pear, grapeftruit and hints of hazelnut. This is a great pairing with smoked or grilled fish, shellfish, lobster salad and roast chicken.