Scallops with Lime Butter
Steamed scallops served with zesty lime butter sauce.
3/4 to 1 pound sea scallops, tough side muscles removed
Grated zest of 1 lime
1 tablespoon lime juice
2 tablespoons chilled butter, cut into bits
Salt and ground black pepper to taste
- Sprinkle scallops with salt and put them in single layer in steaming basket. Cover and steam until firm, 8 to 10 minutes for medium scallops, 10 to 15 minutes for large.
- Set basket on plate or in sink and let stand, covered, to drain while you make the sauce.
- Pour juices from drip pan into medium frying pan; add zest and bring to a boil over low heat. Boil until reduced to 1 to 2 tablespoons. Add lime juice and bring to boil. Whisk in butter, bit by bit, until emulsified. Whisk in salt and pepper and remove from heat.
- Spoon scallops on individual plates, pour sauce over and serve.
Makes 2 servings.