KitchenMagician's Recipe

SEAFOOD - SCALLOPS - GINGER AND LIME

Category: Seafood

Makes 4 servings.

1 1/2 lb. scallops
grated peel of 1 lime
cornstarch
3 T. lime juice
6 T. butter
1/2 c. chicken stock
2 shallots, finely chopped
1 c. whipping cream
1 T. fresh ginger root, minced
salt and pepper

Pat scallops dry and cut thick ones in half horizontally. Pieces should all be about the same size.
Dust lightly with cornstarch.
In large skillet, melt 5 tablespoons butter. Cook scallops, in two batches if necessary, over medium-high heat, turning occasionally, until just barely cooked through; remove from pan.
Pour off excess fat from pan and add remaining 1 tablespoon butter.
Sauté shallots, ginger and lime peel for 2 minutes, stirring constantly.
Add lime juice and stock; bring to boil, stirring up browned bits from pan bottom, and boil gently until liquid is reduced to about 3 tablespoons.
Lower heat and stir in cream until mixture begins to thicken. Add salt and pepper to taste.
Return scallops to pan and heat through.