Scallops With Lime Butter - 2 Recipe - Cooking Index
3/4 lb | 340g / 11oz | Sea scallops - tough side muscle |
Removed | ||
Salt | ||
Grated zest of 1 lime | ||
1 tablespoon | 15ml | Fresh lime juice |
2 tablespoons | 30ml | Butter - chilled |
1 | Freshly ground black pepper |
Water level medium
Sprinkle the scallops with salt and put them in a single layer in the steaming basket.
Cover and steam until firm to the touch, 8-10 minutes. for med scallops, 12-15 minutes. for larger ones.
Set the basket in the sink or on a plate and let stand, covered while you make the sauce.
Pour the juices from the drip pan into a medium frying pan, add zest and bring to a boil over high heat.
Boil until reduced to 1-2 tablespoons. Add the lime juice and bring to a boil. Whisk in the butter a little bit at a time until emulsified.
Whisk in a pink of salt and pepper and remove from heat. Put the scallops on individual plates and pour the sauce over.
Serve immediately.
Source:
Cooking with Steam-Stephanie Lyness
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