Best Sautéed Scallops With Lime Recipes

SAUTéED SCALLOPS WITH LIME

Steps:

• Heat the oil in a large nonstick skillet until almost smoking. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes.
• Turn the scallops and cook until just opaque throughout, about 2 minutes longer.
• Add the cilantro, garlic and lime juice, season with salt and pepper and toss to combine. Serve with bread.

LIME GINGER SCALLOP SAUTE

Steps:

• To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
• Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
• Stir in the lime juice & cook for 1 minute.
• Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
• Stir in walnuts, sprinkle with parsley & serve.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE

Steps:

• To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
• Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
• To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
• To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
• To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.