Finger Lime Beurre Blanc and Scallops
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
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).