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This is a dish elegant enough to serve to guests, but simple enough to make for a quiet evening at home. Which is exactly what I did when I had a longing for scallops recently. My husband and I enjoyed them with the ginger sauce, while our kids preferred them plain.


1 carrot, peeled and quartered
1 shallot, peeled and quartered
1 (2 inch) piece of fresh ginger, peeled and thinly sliced
1 clove of garlic, peeled and cut in half
1/4 cup white wine
1 cup chicken broth
1 tablespoon vegetable oil
1 pound sea scallops
salt and freshly ground black pepper to taste
basil for garnish

In a medium saucepan, combine carrot, shallot, ginger, garlic, wine and broth. Cook uncovered, over medium heat for 12 minutes, or until liquid is reduced to about 1/2 cup. Strain, discard vegetables and reserve liquid.
Pat scallops dry with paper towel. In a skillet that has been coated with cooking spray, heat oil over medium-high heat. Place scallops in a single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper.
Cook for 2 minutes longer or until second side is lightly golden. Reduce heat to low.
Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done.
To serve, arrange scallops on plate, spoon sauce over them and sprinkle with basil.

Recipe adapted from The Arkansas Democrat Gazette, March 2008