Ginger Scallops in Cream Sauce

Gosh this was good.  Seafood is a real departure from what we normally eat as neither one of us particularly cares for fish, and the only seafood we agree on is scallops, so finding a recipe we both enjoy is a kitchen coup.  Okay, so this wasn't a coup; Ole Sweetie-Pi thought it lacked flavor; the only thing he could taste was carrots. However,  I thought it was full of flavor from the ginger and wine.  I'm making this again, if only for me!

Ginger Scallops in Cream Sauce

5 tablespoons butter, divided
1/2 cup finely chopped scallions (also known as green onions)
1 1/2 cups carrots, julienned (cut into matchsticks)
1/2 cup dry white wine (I used a sauvignon blanc)
1 tablespoon grated fresh gingerroot
3/4 cup heavy whipping cream
1/4 teaspoon salt (taste before seasoning, may not need it)
1/4 to 1/2 teaspoon freshly ground pepper
1 pound bay or sea scallops (sea scallops cut in half if they are very large)

In a large skillet, melt 3 tablespoons of the butter and add the scallions.  Cook and stir for about one minute.

Add the carrots and cook for 2 minutes.

Stir in the wine and gingerroot.  When the mixture is thoroughly heated, add the cream, and salt and pepper.
Cook and stir the sauce over medium-high heat about five minutes or until it is reduced by half.

Add the scallops to the sauce, cooking for one minute if they are bay scallops, or two minutes if using sea scallops.

Stir in remaining butter and serve.

Just amazing over rice!!