Scallops with Vegetables, Ginger and Cream

• 4 tablespoons (about) butter
• 1 turnip, cut into matchstick-size strips
• 1 large red bell pepper, cut into matchstick-size strips
• 1 large carrot, cut into matchstick-size strips
• 1 tablespoon minced peeled fresh ginger
• 1 large zucchini, cut into matchstick-size strips
• 20 large sea scallops
• 3/4 cup whipping cream

1. Melt 2 tablespoons butter in heavy large skillet over medium heat.
2. Add turnip, bell pepper, carrot and ginger.
3. Cover and cook 3 minutes.
4. Add zucchini and saute uncovered until vegetables are crisp-tender, about 3 minutes.
5. Season to taste with salt and pepper.
6. Set aside.
7. Melt 1 tablespoon butter in another heavy large skillet over medium-high heat.
8. Working in batches, add scallops; saute until cooked through, adding more butter as needed, about 2 minutes per side.
9. Transfer scallops to plate; tent with foil.
10. Add cream to skillet.
11. Increase heat; boil until reduces to sauce consistency, about 3 minutes.
12. Season with salt and pepper.
13. Divide vegetables among 4 plates, mounding in center.
14. Place scallops around vegetables.
15. Spoon sauce over.

butter, red bell pepper, carrot, fresh ginger, zucchini, scallops, whipping cream

Taken from www.epicurious.com/recipes/food/views/scallops-with-vegetables-ginger-and-cream-4494 (may not work)