Scallops with Ginger Lime Sauce

I call this my date night elixir a dinner recipe that will transform your lover into sheer gold. Ok that might be a bit of a stretch. I was living in Cabo San Lucas and wanted to impress a certain gal with my culinary wizardry. Save to say, this is still her favorite dish to this day. If scallops are too fishy for some, you can always substitute with fresh shrimp - the love lies in the ginger-lime sauce.

½ cup jasmine rice

Ginger Lime Sauce:
1 Tbsp. olive oil or butter
1 tsp. garlic, finely chopped
2 Tbsp. fresh ginger, grated
1 lime, zest and freshly squeezed juice
¼ cup heavy cream
¼ cup chicken stock
pinch brown sugar

Scallops:
1 Tbsp. olive oil or butter
6 Digby sea scallops
salt
black pepper, freshly cracked

Garnish:
1 Tbsp. cilantro, chopped

Cook rice approximately 20 minutes.

For the sauce: add olive oil or butter to the preheated frying pan, add garlic and ginger, sauté lightly. Add chicken stock and lime juice, reduce by half. Add heavy cream bring to bubbling simmer stirring constantly (if by chance it breaks add more cream). Add a pinch of brown sugar to tone down lime just a little.

If scallops are frozen, defrost and pat very dry. In another frying pan add oil & butter, hot but not smoking and place salt and peppered scallops down (approximately 2 minutes per side or until golden brown)

Plate rice and scallops, drizzle ginger-lime cream sauce and garnish with cilantro.

Charles Woollett

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