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LIME-GINGER SCALLOP SAUTE
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
INGREDIENTS (CLICK TO BUY)

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 Print recipe
PREPARATION

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



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
Local Wild Dry Sea Scallops - $19.99/lb
 
 
  Limes - $0.79/ea Save! 4 for $3.00
 
 
  Just FreshDirect Raw Walnut Halves and Pieces - $12.99/ea
 14oz
 
  Italian Parsley
This product is currently unavailable.
 
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
 
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
 
  Spice Supreme Ground Ginger - $1.29/ea
 3oz
 
  Morton Regular Salt - $1.19/ea
 26oz
 
  Gefen Ground Black Pepper - $2.79/ea
 3oz
 
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