Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc For gremolata * 1 1/2 tablespoons finely chopped fresh cilantro * 1 small garlic clove, minced * Finely grated zest of 1 small lime (3/4 teaspoon) For beurre blanc * 2 tablespoons minced shallot * 1 tablespoon finely grated peeled fresh ginger * 3 tablespoons fresh lime juice * 1/4 cup dry white wine * 1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces * White pepper For scallops * 24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary * 1 tablespoon olive oil Preparation 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 tablespoons. Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops. Sauté scallops: Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total. Sprinkle scallops with gremolata and serve with sauce.

Ingredients 8-10 large sea scallops 3 tablespoons extra virgin olive oil 3 tablespoons unsalted butter 1/2 cup pan searing flour Directions 1Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe. 2Preheat oven to 450 degrees. 3Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels. 4Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess. 5Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs. 6Add butter and spoon butter over scallops as "crusting" occurs. 7Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

dont. our house is anti-seafood. my ma's allergic, and im not big about seafood.

I go by this formula and like them baked, sautéd or cooked over an open fire on a skewer. The most important tip though is click the link in the lower right and read about Wet vs. Dry. http://www.fishex.com/recipes/scallops/scallop-cooking-tips.html

Sautéed in garlic butter.

I prefer bay scallops but sea scallops are tasty sauteed in butter/sherry try it! lol Gg