Seared Scallop Sauce with Wine and Cream

NOTE: The only tricky part of this recipe is ensuring that the pasta and sauce are done at the same time. Start spaghetti or other long, thin pasta after adding the ginger and shallot to the sauté pan and you'll be fine.

INSTRUCTIONS:

1. Preheat oven to 200 degrees. Sprinkle scallops on both sides with salt and pepper. Heat large sauté pan over medium-high heat. Add half butter; swirl to coat pan bottom. Continue to heat until butter turns golden brown. Add half of scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1¹/₂ to 2 minutes. Using tongs (see figure 35), turn scallops one at a time; cook until sides are firmed up and all but middle third of scallop is opaque, 30 seconds to 1¹/₂ minutes longer, depending on size. Transfer scallops to platter and place in warm oven. Repeat cooking process with remaining butter and scallops.

2. Add shallot and ginger to empty pan; cook until shallot softens, 1 to 2 minutes. Increase heat to high; add wine and vinegar and boil, scraping pan bottom with wooden spoon to loosen caramelized bits, until liquid reduces to glaze, 4 to 5 minutes. Add cream, ¹/₂ teaspoon salt, ¹/₄ teaspoon pepper; bring to boil. Reduce heat; simmer until cream reduces slightly, about 1 minute. Stir in chives. Toss with pasta, divide among bowls, and arrange some scallops over each portion.