Bring 400 ml cream to the boil. Add 1 tbsp grated ginger, one and a half tsp garlic, 5 tbsp white wine and 1 tbsp oyster sauce. Reduce till the sauce thickens
Panfry scallops. 1 min on each side. Serve with some sweet peas for color and a crumbled nori sheet.
Inspiration by Uri Buri
from simple food, looking good
Scallops, ginger, seaweed Recipe
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