Bar Harbor Inn’s Ginger Seared Diver Scallops with Smoked Baby Maine Shrimp 

*** Serves 4 ***


10 oz. large diver scallops

1 oz. dried ginger

2 oz. flour

4 oz. butter

4 oz. white wine

8 oz. heavy cream

2 oz. garlic

oz. fresh chopped dill

oz. fresh chopped chives

1 oz. fresh grated ginger

4 oz. smoked baby Maine shrimp

8 oz. lemon fettucine, cooked


In a bowl, combine dried ginger and flour. Dredge scallops in ginger flour mix. Add butter to saut pan then add scallops and sear over high heat. When seared on both sides, reduce heat and add garlic, dill, and chives and briefly saut. Deglaze with white wine and add herbs and heavy cream. Reduce sauce in pan by 1/3. Add smoked shrimp just long enough to heat. Toss in cooked lemon fettucine and serve.