Scallops with Ginger

8-12 shelled scallops
3T butter
1" piece of fresh ginger, finely chopped
1 bunch scallions, diagonally sliced
4T white vermouth
1 c sour cream
salt and pepper, to taste
chopped fresh parsley

Remove the tough muscle opposite the coral on each scallop. Seperate the coral and cut the white part of the scallop in half horizontally. You don't have to worry about this if you're buying scallops out of the freezer section ;p

Melt the butter in a frying pan. Add the scallops, sautee for about 2 minutes or until lightly browned. Take care not to overcook the scallops as this will toughen them.

Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.

Add ginger and scallions to the pan and stir fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the sour cream and cook for a few minutes until the sauce has thickened. Season to tate with salt and pepper.

Pour the sauce over the scallops, sprinkle with parsley and serve immediately.