Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

Name: Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 2 Tbsps finely chopped fresh cilantro; 1 Tbsp finely grated peeled fresh ginger; 1 small garlic clove, minced; 3 Tbsps fresh lime juice; 1 teaspoons Finely grated zest of 1 small lime; 1 Tbsp olive oil; 680 grams 24 sea scallops , tough muscle removed from side of each if necessary; 2 Tbsps minced shallot; 118 milliliters stick cold unsalted butter, cut into tablespoon pieces; 4 servings White pepper

Sea Scallops with Cilantro Gremolatan and Ginger Lime Beurre Blanc is a gluten free, primal, and vegetarian recipe with 4 servings. One portion of this dish contains about 1g of protein, 27g of fat, and a total of 262 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of butter, shallot, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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

Ingredients you will need

Cilantro

Garlic

Equipment you will use

Bowl

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

Ingredients you will need

Lime Juice

Shallot

Ginger

Wine

Equipment you will use

Sauce Pan

Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.)

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Frying Pan

Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Ingredients you will need

White Pepper

Scallops

Sauce

Salt

Equipment you will use

Sieve

Bowl

Frying Pan

Pat scallops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

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

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle scallops with gremolata and serve with sauce.

Ingredients you will need

Scallops

Sauce

Equipment

Ingredients

Servings:

59milliliters

dry white wine 2Tbsps

finely chopped fresh cilantro 1Tbsp

finely grated peeled fresh ginger 1small

garlic clove, minced 3Tbsps

fresh lime juice 1teaspoons

Finely grated zest of 1 small lime 1Tbsp

olive oil 680grams

24 sea scallops , tough muscle removed from side of each if necessary 2Tbsps

minced shallot 118milliliters

stick cold unsalted butter, cut into tablespoon pieces 4servings

White pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.