Seared Scallops with Ginger Sauce

• 4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
• 1 tablespoon olive oil
• 24 sea scallops
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 2 tablespoons unseasoned rice vinegar
• 1/2 cup whipping cream
• 3 tablespoons chopped fresh cilantro
• 1 green onion, finely chopped

1. Melt 2 tablespoons butter with oil in heavy large skillet over high heat.
2. Sprinkle scallops with salt and pepper.
3. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl.
4. Sear remaining 12 scallops; transfer to same bowl.
5. Add ginger and garlic to skillet and saute until fragrant, about 30 seconds.
6. Add wine and vinegar and boil 2 minutes, scraping up any browned bits.
7. Add cream and remaining 2 tablespoons butter.
8. Boil until sauce thickens enough to coat spoon, about 3 minutes.
9. Return scallops and any collected juices to skillet.
10. Simmer until scallops are just opaque in center, about 2 minutes.
11. Mix in cilantro and green onion.

butter, olive oil, scallops, fresh ginger, garlic, white wine, rice vinegar, whipping cream, fresh cilantro, green onion

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-ginger-sauce-105165 (may not work)