Local Bay Scallops with Lime Butter Sauce
by Catherine Walthers
- THE SCALLOPS
- 1 pound local bay scallops
- 1 tablespoon butter
- 2 teaspoons olive oil
- Salt and freshly ground black pepper, to taste
- THE SAUCE
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons cold, salted butter
- Pinch of salt
To prepare scallops, remove the tiny muscle on the side of the scallop and rinse well—this may take 2 or 3 rinses, or a long soak—then dry the scallops thoroughly. Heat one or two cast-iron or other heavy-bottomed sauté pans over medium-high heat.
When hot, add the butter and olive oil to coat. Without overcrowding the pan, immediately drop the scallops onto the pan, keeping them on one side for about 1 1⁄2 minutes. Flip the scallops and sear the other side for another 1 1⁄2 minutes. Season to taste with salt and pepper.
Remove your scallop pan from heat and wipe or scrape the brown bits. (This keeps the sauce from turning brown.) Add the lime juice. Cut the butter into 3 pieces and add, using a whisk to incorporate. The sauce should be slightly thickened. Drizzle or dot the sauce around the scallops on the plate.
Yield: 4 servings