I have this same recipe in my collection for many years now. First found it in a Better Homes and Garden cookbook that I bought off the discount rack. Loved it then, and still love it now. I use more onions and cook the scallops first to give them a nice sear. I re-add them to the sauce near the end to let the flavors blend.

Having read previous reviews for this recipe I made it last night and blended sea and bay scallops, but cooked them separately before adding into the sauce. I also substituted ground ginger since I didn't have any fresh root. This was delicious, served with brown rice, a salad, and garlic bread. Jason said I have to make this again.

I made this with scallops and shrimp last evening, but felt that the taste was a little bland and too heavy. Probably won't make again.

I'm rating this 5 stars because I really liked the sauce. However, I could have done a better job rinsing the scallops, so, word to the wise, rinse them well!!

The carrots seem weird, but they are really good. Use Sea Scallops, they are much better for this recipe

Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the cost. Also, I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray, 2 minutes or so each side, then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again, thanks!

I substituted shallots for the onions, and as suggested previously, I seared the scallops in a separate pan. I served this dish with pasta shells & portobello mushrooms and it was terrific. A definite keeper.

Wow! This was great. I made a few alterations...substituted mushrooms for the carrots, and added coconut milk and some cilantro. Cooked it all up and served over Spaghetti. The whole family loved it, and it was easy!! Will definitely be making this one again!

Wonderful! I seared the scallops in a separate saute pan, and added 1/2 teaspoon sugar to cut the tanginess, but the scallop-lover in my house was all over it!

It was ok. The sauce didn't stick or penetrate into the scallops. It was tasty on the carrots though. Too much work for what you got out of it.

Though the ginger/wine/cream combo was tasty, this was not a favorite. One minute is not long enough to cook the scallops and they drew so much moisture that the sauce was watery. I might try again and would sear the scallops first as suggested by others.

This is an excellent recipe! The fresh ginger and green onion are refreshing without overpowering the taste of scallop. It is a wonderful combination. I served this dish with rice and everyone was praising about it. I brought sea scallop which are bigger than regular scallop, and I cooked it for about 2 mins on each side. Thanks!

All I can say is WOW. For such an easy recipe, this is awesome. I used a little Taylor dry sherry instead of white wine and just saute'd it until the alcohol smell went away. Also I used condensed milk instead of heavy cream. I also cut down on the ginger by 1/2 to give it a more subtle taste and it blended in great with the other flavors so you don't know if it's ginger or a mixture of other spices. I also tried it per the recipe and it's also great!!!!! My haats off to Jeanne.

It was okay. I can't say what made it ho-hum, but it seemed to be missing something.

This recipe was so easy and delicious! Next time I make it my boyfriend wants me to double the recipe to make sure we have more leftovers. I couldn't find ginger root at the store I was at, so I just used fresh ground ginger, and it tasted fine. We had it with brown rice, which I thought soaked up a lot of the flavor of the sauce, so I probably won't use that again. We also had steamed asparagus and poured the sauce and scallops over that and it really brought out the flavor in the dish. We loved this recipe and can't wait to make it again!!

This was great! I didn't think the scallops would cook enough with just the one minute suggested by the recipe, so I seared them about a minute and 1/2 on both sides before adding them to the sauce. They were still moist and not overdone.

Bravo! I had some Colossal Scallops flown in from Alaska that I felt deserved special treatment. This recipe exceeded my expectations. My husband thought I should make it for company and charge a fee at the door ...it was that good! I tip my hat to you, Miss Jones.