Seared Scallops with Lime and Cilantro Butter

Part of a Saturday night dinner: The Main Course

Seared Scallops with Lime and Cilantro Butter

Part of a Saturday night dinner: The Main Course

This is the second course in a menu from our friend David Neibart, one in which adults can enjoy a complete meal, while young kids (ages four and under) can peel off parts for themselves – especially the Greenmarket Fried Rice and Pavlova which are the other two courses in the menu.  Each course is easy to prepare, and can be served at separate times without losing anything.

The Menu

Ingredients

Directions

  1. Arrange the scallops on a plate, and season them with salt and fresh pepper.
  2. Put an empty glass casserole dish into the oven and set the temperature at 200° F which is warm enough to keep food warm but not cook it further.
  3. In a large fry or sauté pan, heat one tablespoon of the olive oil, and let the pan get hot although not smoking.
  4. Add about eight scallops to the pan, leaving a fair amount of room between each as they cook. Cook them for approximately two and a half minutes per side, or until a nice golden color
  5. Put the first batch of scallops in the empty casserole dish to be kept warm in the oven.
  6. Add the second tablespoon of oil to the pan, and repeat the process with the second batch of scallops.
  7. Once all the scallops are in the oven, do a quick wipe of the pan, not cleaning it, just clearing the surface a bit. Add the butter and melt it.
  8. Add the lime juice and cilantro to the melted butter and let it simmer for about 30 seconds.
  9. Return the scallops to the pan, and toss them so they’re coated in the lime/cilantro butter.
  10. Serve immediately.

 

Tip: The lime/cilantro butter could be replaced with other combinations, depending on what you’re serving as a side dish.  For example, garlic and flat leafed parsley/butter, served with mashed butternut squash.

Category

Tags

Scallops

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