Tomato-Ginger Sauce
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Appears in Cook's Illustrated November/December 2009
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
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WHY THIS RECIPE WORKS
To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time t...
