Seared Sea Scallops With Ginger-Lime Butter
Recipe Date:
March 16, 2022
Serving Size:
2
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 baby sweet potatoes (or use 2 larger sweet potatoes)
- 6 large dry-packed fresh sea scallops, about 12 ounces
- salt and pepper
- 3 tbsps unsalted butter, at room temperature
- 1 tbsp grated peeled ginger
- 1 fresh hot red chile pepper, finely chopped
- zest and juice of 1 lime
- olive oil, for searing
- 8 ozs baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
- 2 tbsps roughly chopped cilantro, for garnish (optional)
Directions
Tasting notes: Scallops and Riesling are a perfect pairing! The sweetness of the scallop contrasts with the dryness of the Riesling.
Serena's tips: Blanch the bok choy before starting the scallops. The bok choy is actually better than spinach with this dish. Be careful with the red pepper, the first time we made this, we used one from our garden which was about 3/4 inch long and it was way too hot!
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017970-seared-sea-scallops-with-ginger-lime-butter
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Karsten Moran for The New York Times.
