71.0°
A Few Clouds
5 Day Forecast
CBS Logo
Closed Captioning Information

Viewer Submitted Pictures

A sunny day atop the Penobscot bay observatory

Courtesy: Jeremy I Hills

Full Gallery - Submit Pictures

TV5 Forecast Center

radar
Full Weather Forecast >

Bar Harbor Inn's Maine Sea Scallops with Cilantro Gremolata and Ginger Lime Buerre Blanc


Yield: 4 servings

For Gremolata:
1 ½ T finely chopped fresh cilantro
1 clove garlic, minced
zest of 1 lime

For Beurre blanc:
2 T minced shallot
1 T ginger, peeled and finely grated
3 T fresh lime juice
¼ cup white wine
½ cup butter (1 stick) cut into small pieces
½ cup reduced heavy cream

For Scallops:
24 sea scallops- 1½ lbs.
1 T olive oil

Directions: Make gramolata by mixing together cilantro, garlic and lime zest. Reserve this for the finish. To prepare buerre blanc, simmer the shallot, lime juice, white wind, and reduce by half. Strain and whip in butter a little amount at a time. Finish with reduced heavy cream. Reserve on low heat.

Sauté scallops in olive oil until golden brown. Place scallops on a plate and sprinkle with gremolata. Drizzle with sauce.

Print this Story

Comments

Add your Comments

Add your comments to the discussion. By submitting a comment, you agree to the terms of the terms of use and are 18 years of age or older.

Fields marked with a * are required.

Want a personal picture next to your comment? Sign up for a free Gravatar or post with your facebook account.

Facebook Comments

Breaking News from CBS


See more CBS Live Feed