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Scallops in Ginger Cream Sauce
Coqilles Saint Jaques
This is a low fat variation of a french classic, with a hint of ginger and a thousand fewer calories per serving.
Ingredients
| 1 | pound | Scallops
| | 1 | tablespoon | Ginger
| | 2 | large | Shallots
| | 6 | tablespoon | Gourmet Fat Free Half and Half, Land of Lakes
| | 4 | teaspoon | Lemmon juice
| | 1 | cup | Sauternes wine
| | 1/4 | teaspoon | Arrow Root
| | 4 | whole | Green Onion
| | 1 | tablespoon | Butter
| | 1 | teaspoon | Margerine, Flishemans Light
| | | Pepper, Black, Ground to taste
| | | Salt, to taste
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Scallops should be Large. Slice Scallops in half.
Heat wine, shallots and ginger to boil over medium high heat for 3 minutes.
Add cream and scallops, heating until scallops firm a little but not done. Remove scallops to glass bowl. Reduce remaining sauce, adding any liquid in the bowl of scallops and continue reducing until only 3 tablespoons remain. Mix arrow root with 2 tablespoons half and half and add to saucepan. As soon as thickened, whisk in maragarine and return scallops.
Heat tablespoon of butter on high heat adding green onions and cook for 30 - 45 seconds.
Drain green onions and sprinkle over scallops and sauce to serve.
 
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