This recipe had an interesting flavor of the tangy spice from the ginger and the sweetness from the pear. It was delicious.

served 6. Courtesy from recipe book Fresh from the Source.


2 1/2 pounds

1 tablespoon of butter

2 tablespoons minced shallots

1 tablespoon ginger puree

1/2 cup of pear puree

2 tablespoons flour

1 cup of sweet white or pear wine

1/2 cup seafood, fish or chicken stock

2 cups warm heavy cream

2 ounces of butter chunks

salt and white pepper

thin sliced Bartlett pear for garnish

Heat a thick bottom dry skillet (cast iron is ideal) on high heat for 15 minutes. ( I seared the scallops in butter in a skillet).

Put scallops in pan and allow to sear untouched for 3-4 minutes. Turn over and sear and additional 3-4 minutes. Remove and keep warm on a plate at low oven setting (170F)


Reduce the heat on the skillet to medium, add butter and saute the shallots for 2 minutes. Add ginger and pear puree and saute till lightly brown, about 3 minutes.


Dust the flour in skillet to make a roux.

Add wine and stock and simmer for about 3-4 minutes until thick and alcohol has been cooked out.

Add warm cream to pan and simmer till desired sauce consistency is reached. Swirl in butter chunks. ( I did this off heat)

Season to taste. Remove the scallops from the oven and pour any juices from plate onto sauce. Coat the bottom of plate with sauce and add the scallops and and garnish with fanned out pear slices. ( I served it over asparagus and poured the sauce over it)

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