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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc Recipe

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This recipe for Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Gremolata:

1 1/2 Tbsp finely chopped fresh cilantro
1 small clove garlic, minced
Finely grated zest of 1 small lime (3/4 tsp)

For Beurre Blanc:

2 Tbsp minced shallot
1 Tbsp finely grated peeled fresh ginger
3 Tbsp fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper

For Scallops:

1 1/2 lbs sea scallops, tough muscle from side removed
1 Tbsp olive oil
Directions:
Directions:
MAKE GREMOLATA:

Stir together cilantro, garlic and zest in a small bowl.

MAKE BEURRE BLANC:

Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.

Whisk in butter 1 tablespoon at a time, adding each new piece before previous on has completely melted and occasionally lifting 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, then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

SAUTE SCALLOPS:

Pat scallops dry and season with salt and pepper.

Heat oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking. Saute the scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.

Sprinkle scallops with gremolata and serve with the sauce.
Number Of Servings:
Number Of Servings:
4

 

 

 

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