Pan-seared scallops in a ginger-orange sauce | Cruise Scoop
Pan-seared scallops in a ginger-orange sauce: Enjoy this recipe from Princess Cruises provided by Cruise Scoop.
Ingredients
- 1 lb. baby carrots, peeled, trimmed
- 1 lb. asparagus, trimmed
- 2 tablespoon canola or peanut oil, divided
- 2 tablespoon unsalted butter, divided
- ½ lb. button mushrooms, sliced
- 1 – 1¼tpounds large, dry sea scallops (about 15 – 20)
- pinch of salt
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