Seared Scallops With Finger Lime Beurre Blanc

Name: Seared Scallops With Finger Lime Beurre Blanc
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup dry white wine; 2 tbsp. white wine vinegar; 1 large shallot, thinly sliced; 16 tbsp. butter, cubed, chilled; 1 tsp. minced tarragon; 4 finger limes, halved and pearls removed; Kosher salt and ground black pepper, to taste; 2 tbsp. olive oil; 12 large diver scallops

Serves
serves 4

TODD COLEMAN

This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. It first appeared in our November 2011 issue along with John Grossmann's story Tiny Giant.

Ingredients

1 cup dry white wine
2 tbsp. white wine vinegar
1 large shallot, thinly sliced
16 tbsp. butter, cubed, chilled
1 tsp. minced tarragon
4 finger limes, halved and pearls removed
Kosher salt and ground black pepper, to taste
2 tbsp. olive oil
12 large diver scallops

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Instructions

Step 1

Boil wine, vinegar, and shallot in a 2-qt. saucepan over medium heat until reduced to 3 tbsp., about 25 minutes. Remove from heat; whisk in butter slowly. Stir in tarragon, half the lime pearls, and salt and pepper; set sauce aside. Heat oil in a 12″ skillet over medium-high heat; season scallops with salt and pepper, and cook, turning once, until golden brown, about 3 minutes. Divide scallops among four plates; spoon over sauce; garnish with remaining pearls.