SCALLOPS TO DIE FOR

SCALLOPS TO DIE FOR image

Yield 6

Number Of Ingredients 17

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Gremolata:
1 1/2 tbsp finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 lime
Beurre Blanc:
2 tbsp minced shallot
1 tbsp finely grated peeled fresh ginger
3 tbsp fresh lime juice
1/4 c dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tbsp pieces
White pepper
24 sea scallops
1 tbsp cornstarch
salt and pepper
1 tbsp olive oil
1 pkg (approx 400 gr) black squid pasta
Red tobiko (flying fish roe) to garnish

Steps:

Make gremolata: Stir together cilantro, garlic and zest in a small bowl. Make beurre blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp at a time, adding each new piece before previous one has completed melted, and occasionally lifting pan to cool mixture. If sauce gets too hot, it will separate. Pour sauce through a fine sieve into a bowl, discard solids, and return to clean pan. Season with salt and white pepper and keep warm while cooking scallops. Pasta: Cook pasta according to package instructions. Drain and keep warm. Saute scallops: Pat scallops dry. Place cornstarch in plastic bag, add salt and pepper, and toss scallops to coat evenly. Heat oil in a non-stick pan, over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden and just cooked through, 4 to 5 minutes total. Place a mound of pasta on each plate. Top with scallops, drizzle with sauce, sprinkle with gremolata and top with tobiko.