Seared Scallops With Ginger-Thyme Pan Sauce - cooking recipe

Ingredients

8 large scallops, foot removed
2 tablespoons butter, divided
2 shallots, minced
1 tablespoon ginger, minced
1 cup carrot, thinly sliced
1 tablespoon fresh thyme, chopped
1/3 cup white wine
1 cup chicken stock
kosher salt, to taste
fresh ground pepper, to taste
canola oil, for cooking

Preparation

Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.