Side Pannel
Scallops with Cilantro and Ginger-Lime Sauce
Scallops with Cilantro and Ginger-Lime Sauce
- Recipe Submitted by Angus on 11/10/2014
Category: Healthy Recipes
Ingredients List
- 1â„2 lime
- 1â„4 shallot
- 1â„2 oz ginger root
- 2 tbsp white wine
- 1 sprig cilantro
- 1â„2 clove garlic
- 1â„4 cup unsalted butter
- 12 oz bay scallop
- 1 tbsp olive oil
Directions
Juice and zest lime. Simmer shallot and ginger in lime juice and wine in a small saucepan. While liquid is cooking, stir together cilantro, garlic and lime zest in a bowl and set aside.
When simmering liquid has reduced by about 3/4, whisk in butter a tablespoon at a time. Add each new piece before previous one has completely melted and occasionally removing pan from heat to cool mixture. Sauce must not get too hot or it will separate. Pour sauce through a fine sieve into a bowl. Wipe out pan. Discard solids and return sauce to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
Heat oil in a skillet over medium-high heat until hot but not smoking. Season scallops with salt and pepper. Saute scallops, turning once, until golden and just cooked through.
Place on serving dishes, sprinkle with cilantro mixture and serve with lime-ginger sauce.
When simmering liquid has reduced by about 3/4, whisk in butter a tablespoon at a time. Add each new piece before previous one has completely melted and occasionally removing pan from heat to cool mixture. Sauce must not get too hot or it will separate. Pour sauce through a fine sieve into a bowl. Wipe out pan. Discard solids and return sauce to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
Heat oil in a skillet over medium-high heat until hot but not smoking. Season scallops with salt and pepper. Saute scallops, turning once, until golden and just cooked through.
Place on serving dishes, sprinkle with cilantro mixture and serve with lime-ginger sauce.
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