Scallops with Lime Butter
Yield
8 servingsPrep
5 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
scallops
|
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | tablespoons |
almond oil
|
* |
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
butter, unsalted
softened |
|
| 3 | each |
limes
juice only |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
limes
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
scallops
|
|
| 1 | x |
all-purpose flour
|
*
|
| 3E+1 | ml |
almond oil
|
* |
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
butter, unsalted
softened |
|
| 3 | each |
limes
juice only |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
limes
slices |
*
|
Directions
Dust scallops lightly with flour and shake off any excess.
Heat oil in large skillet.
Add scallops and brown lightly (center should be slightly translucent).
Remove scallops from pan and keep warm. Pour off excess oil from skillet and add wine.
Reduce wine until syrupy. Stir in cream and reduce until cream has thickened slightly.
Turn heat to low and whisk in butter and lime juice.
Season to taste with salt and pepper.
Pour over scallops and garnish with lime slices.
