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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Lime and Ginger Butter
4 tbsp unsalted butter, room temperature
2 tsp grated lime zest
1 tbsp minced, peeled fresh gingerroot
1 tsp salt
Pepper, to taste
1/3 cup walnut halves
1 lb sea scallops, patted dry
1 tbsp olive and unsalted butter
3 tbsp lime juice
Chopped parsley, garnish
Butter: Combine ingredients in a bowl; mix well. Shape into a 2 1/2 inch roll. Wrap in plastic wrap and chill until firm.
Spread the nuts on a baking sheet. Toast at 350 for 3-5 minutes or until browned. Saute scallops in heated oil and butter in a skillet over high heat for 2 minutes or until golden brown; drain the skillet.
Stir in the lime juice and cook for 1 minute; reduce heat. Add lime-ginger butter, 1 tbsp at a time. Cook just until the sauce thickens. Stir in the nuts and garnish. Serves 4
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LIME AND GINGER SCALLOPS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Lime and Ginger Butter
4 tbsp unsalted butter, room temperature
2 tsp grated lime zest
1 tbsp minced, peeled fresh gingerroot
1 tsp salt
Pepper, to taste
1/3 cup walnut halves
1 lb sea scallops, patted dry
1 tbsp olive and unsalted butter
3 tbsp lime juice
Chopped parsley, garnish
Butter: Combine ingredients in a bowl; mix well. Shape into a 2 1/2 inch roll. Wrap in plastic wrap and chill until firm.
Spread the nuts on a baking sheet. Toast at 350 for 3-5 minutes or until browned. Saute scallops in heated oil and butter in a skillet over high heat for 2 minutes or until golden brown; drain the skillet.
Stir in the lime juice and cook for 1 minute; reduce heat. Add lime-ginger butter, 1 tbsp at a time. Cook just until the sauce thickens. Stir in the nuts and garnish. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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