Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 4 main-course or 6 first-course servings

　　

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

　　1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces

　　White pepper

　　

For scallops

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

　　1 tablespoon olive oil

　　

Make gremolata:

Step 1

Stir together cilantro, garlic, and zest in a small bowl.

　　

Make beurre blanc:

Step 2

Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.

　　

Step 3

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:

Step 4

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.

　　

Step 5

Sprinkle scallops with gremolata and serve with sauce.