Preparation / Directions:
In a small lidded pot or saucepan melt 2 tablespoons butter over low heat and add the carrots. Cover and cook slowly for about 15 minutes, or until softened. Meanwhile, heat the oil in a large skillet over high heat. Pat the scallops dry on a towel.
When the oil is nearly smoking, toss in the scallops, in batches if necessary so as not to crowd the pan, and cook for 30 seconds without stirring. Then stir lightly with a wooden spoon and cook an additional minute. Using a slotted spoon remove the scallops from the pan. Reserve scallops on a plate.
They should be only partially cooked. Discard the oil in the pan. Return the skillet to high heat, add the shallots, wine and ginger. Cook until liquid reduces by half. Meanwhile, the scallops will have released a small amount of liquid. Pour this into the pan, reduce heat to low and cook until almost no liquid remains. Return scallops to the pan, whisk in remaining butter and add the mint.
Immediately remove from the heat.
Taste for salt and pepper. To serve, make a ring of carrots on a platter and mound the sauced scallops in the center.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK