Yield: 4 servings
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
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.
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Bar Harbor Inn's Maine Sea Scallops with Cilantro Gremolata and Ginger Lime Buerre Blanc
Yield: 4 servings
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