Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

I had a craving for scallops the other day - that's a first! I've always loved them, but never actually craved them. So I decided to break the bank and give in to my craving. After all, maybe my brain was trying to tell me I'm low on omega-3 fatty acids or vitamin B12, right? :)

While looking for a recipe (and I always start on Epicurious, where else?), I found the one that brings together my favorite flavors: garlic, shallots, ginger, cilantro, lime, white wine... ahhh, how can you go wrong with this one? You can't. Here it is, courtesy of Epicurious.com, along with my special notes:

You will need:

For gremolata
1 1/2 tablespoons finely chopped fresh cilantro

• 1 small garlic clove, minced
• Finely grated zest of 1 small lime (3/4 teaspoon)

For beurre blanc
2 tablespoons minced shallot

• 1 tablespoon finely grated peeled fresh ginger
• 3 tablespoons fresh lime juice
• 1/4 cup dry white wine ( I used a 2008 Sauvignon blanc, Domaine de Montmarin because it went well with the meal, too; Epicurious is great because, at the bottom of the recipe, they usually have some good wine suggestions as well.)
• 1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
• White pepper (I used black and didn't notice a difference)

For scallops
24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary

• 1 tablespoon olive oil

Make gremolata:
Stir together cilantro, garlic, and zest in a small bowl. (I covered it and refrigerated it while cooking, so the ingredients wouldn't dry out. Making the scallops took longer than expected.)

Make beurre blanc:
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons (keep heat medium to low, so you don't burn the ingredients).

Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) 

Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.

Sprinkle scallops with gremolata and serve with sauce. (**important: if your scallops are not fresh, but have been defrosted, there will be water draining from them that will make it difficult for the scallops to turn golden. I suggest discarding the liquid periodically, as needed, to get close to achieving the browning. If they don't turn brown, don't worry: they will still be delicious. Don't cook them for longer that 4-5 minutes or they will turn hard/stringy).

Read More: http://www.epicurious.com/recipes/food/views/Sea-Scallops-with-Cilantro-Gremolata-and-Ginger-Lime-Beurre-Blanc-106359#ixzz0ho83qRIv