Seared Scallops With Ginger-Thyme Pan Sauce

• 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

1. 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.
2. In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
3. Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
4. Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.

butter, shallots, ginger, carrot, fresh thyme, white wine, chicken stock, kosher salt, fresh ground pepper, canola oil

Taken from www.food.com/recipe/seared-scallops-with-ginger-thyme-pan-sauce-408963 (may not work)