Grilled Scallops with Ginger-Lime Sauce
Author: Richard Massey
Serves: 4-6
- 1 ½ lb Scallops (10/20 count)
- ½ cup Olive oil
- 2 tsp. Kosher salt
- 2 tsp. Pepper
- 1 cup Ginger-lime sauce
- 2 Tbsp. Fresh parsley - chopped
- 1 ea. Lime - sliced
- Ginger-Lime Sauce
- Yields 1 cup
- ½ cup Clam juice
- ½ cup White wine
- 2 Tbsp. Fresh lime juice - from one lime
- 2 Tbsp. Shallots - minced
- 1 tsp. Ginger - peeled and minced
- ¼ tsp. Lime zest - minced
- ½ cup Heavy whipping cream
- 4 Tbsp. Butter - unsalted, chilled
- Begin by soaking 8" bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.
- In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.
Recipe by Finesse Corner at https://finessecorner.com/grilled-scallops-with-ginger-lime-sauce/
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