Scallop recipe from Woodfire Grill

4:05 PM, Mar 5, 2012   |    comments
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GOLDEN VALLEY, Minn  -- Chef Eric Rudelius-Palmer from Woodfire Grill prepared a recipe for Seared scallops with Madeira ginger almond sauce.

8 (U10-sized) scallops
1/3 cup Madeira
1/3 cup teriyaki
2/3 cup Mirin
1/3 cup sugar
1/3 diced fresh ginger
1/2 cup chopped shallots
2 tablespoons oil blend
 

Saute diced ginger and shallots in oil.  Deglaze with madeira and mirin. Cook for 5 minutes.  Add teriyaki and sugar.  Bring to a boil and reduce to a simmer. When sugar is dissolved, thicken with cornstarch slurry.  Cook at low heat for 10minutes.  Cool label and refrigerate.

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