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Finger Lime Beurre Blanc and Scallops

finger lime recipe
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1 cup white wine
Zest of 2 Finger Limes (outer part grated off)
2 tbsp heavy cream
3 shallots, finely diced
2 sticks butter, cut into small pieces
4 - 5 Finger Limes or enough equivalent to 40 grams
14-16 Jumbo Diver Scallops

Cooking Directions:

In a small saucepan place the white wine, finger lime zest, heavy cream, and shallots.  Cook the ingredients on medium high for 8 - 10 minutes, or until the liquid is reduced to 1/4 and is the consistency of a thin syrup.

Reduce the heat to low.  While stirring constantly, slowly add the pieces of butter one at a time, and whisk each piece in so that is well incorporated.  Add salt and pepper to taste.  

For scallops, melt 1 tbsp of butter over medium high heat.  Cook the scallops in the butter approx. 2 - 3 minutes on each side, depending on the thickness of the scallop.

To finish, place the scallops on a plate and drizzle with the beurre blanc sauce.  Sprinkle finger lime pulp on top of the scallops gently squeezing the pulp out of the rind (use half of a finger lime per scallop).