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    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    The sweet nuttiness of bay scallops (at their best in the fall), flavored with ginger and lime and then sautéed with toasted walnut halves—very enticing.

    2 portions

    For the Scallops
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1 pound sea scallops, patted dry
    3 tablespoons fresh lime juice
    4 tablespoons Lime Ginger Butter (recipe follows), chilled
    1/3 cup walnut halves, lightly toasted
    Chopped fresh parsley, for garnish

    For the Lime Ginger Butter
    4 tablespoons (1/2 stick) unsalted butter, at room temperature
    2 teaspoon grated lime zest
    1 teaspoon ground ginger
    1/2 teaspoon salt
    Freshly ground black pepper, to taste

    Print recipe

    1.Heat the oil and butter in a large skillet over high heat. Add the scallops and stir until golden, about 2 minutes. Pour off the fat.
    2.Stir in the lime juice and cook 1 minute. Then lower the heat and stir in the Lime Ginger Butter 1 tablespoon at a time. Cook just until a thick sauce forms. Stir in the walnuts, sprinkle with parsley, and serve.
    Lime Ginger Butter (About 5 tablespoons)
    Stir all the ingredients together in a small bowl until smooth. Shape into a cylinder 2 1/2 inches in diameter, and wrap in foil or plastic wrap. Refrigerate until firm, about 1 hour

    Product nutrition and information
     Quantity Ingredients Est.Price
    Local Wild Dry Sea Scallops - $23.99/lb
      Limes - $0.99/ea
     Farm Fresh
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $10.99/14oz
     Resealable Bag
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      FreshDirect Ground Ginger - $3.79/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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