Phoenicia's ginger and cilantro scallops - Dallas News |

Phoenicia's ginger and cilantro scallops

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(WJBK) -

Get this recipe courtesy of the Phoenicia in Birmingham. Learn more at

Scallops (any size you would prefer)
Fresh Finely Shaved Ginger
Dry White Wine
Sea Salt
Course Black Pepper
Gee (Clarified Butter)

Lightly pat scallops dry, sprinkle sea salt and pepper to taste on one side. In a heavy sauté pan bring gee to temp, careful not to get it too hot as it will burn. Just enough gee to coat the bottom of the pan.

Place scallops in pan seasoned side down, allow to properly brown, approximately 3 minutes. Delicately turn scallops over, add ginger allowing to cook just slightly. Add dry white wine followed by fresh cilantro. Slightly reduce sauce and serve.

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