Seared Scallops with Ginger Lime Buerre Blanc Sauce

Scallops are a summertime favorite. Enjoy this dish over lightly sautéed zucchini noodles and a refreshing bottle of chilled white wine.

Serves 4

INGREDIENTS:

• 24 Count Dry Scallops (remove abductor muscle)

• 1 Small Shallot Minced

• 1 Tbsp Minced Ginger

• 1/2 Lime Juiced

• 1/2 Lime Zested

• 1/4 Cup White Wine (whatever you’re drinking)

• 1 Stick Unsalted Butter

• 1 Small Clove of Garlic

• Couple Tbsp of Finely Chopped Cilantro

• Olive Oil

TO PREPARE YOUR SCALLOPS:

• Rinse scallops and pat try with towel.

• Heat skillet with glug of olive oil.

• Season scallop with sea salt and pepper.

• When skillet is hot, place scallop to sear for 4 min on first side then flip for an additional 3 min.

TO PREPARE YOUR SAUCE:

• Add a glug of olive oil to sauce pan and put over medium heat.

• Add in shallots, ginger, garlic, saute for 3 min., then add wine.

• Simmer til reduced to three tablespoons.

• Add butter a little at time and stir to keep from separating.

• Take off heat to stir in butter to cool slightly.

• Mix in cilantro and lime zest along with a pinch of salt.

PLATING SUGGESTIONS:

• Put spoonful of sauce in middle of plate.

• Place scallops on top of sauce and sprinkle a bit of cilantro/lime zest on top.

• Enjoy along with the rest of the bottle of wine.