Wow, that’s a mouthful. But it does describe the dish very aptly. Let me just say on the get-go that I am not crazy about seafood. I like it well enough I suppose. I eat it every once in a while. I cook it every once in a while. That’s about it. I don’t actively seek for it. I never have cravings for it, like I do for crackers, unless it’s oyster crackers, haha. That was bad.
This tasted good. Simple as that.
It was tender, fragrant, bright, and has all the sweetness of fresh scallops. It tasted good. Although honest to goodness I loved the sauce more. It’s made by deglazing the pan and adding a big knob of butter. Butter is great. It smooths out the sauce and coats the scallops with a beautiful sheen.
I love butter.
This is a great dish to make for your sweetie on a date night in. Pick a lovey-dovey romance film. Have yourself a dinner and a movie. Or if you love seafood, unlike me, and pamper yourself. Have a glass of dry white wine while cooking. Have some more while eating. You will be happy. I promise.
Lime-Infused Scallops with Garlic, Ginger, and Cilantro Pan Sauce
1 lb. sea scallops, preferably the largest you can find (the size will determine the cooking time)
6-8 cloves garlic
1 inch piece of ginger
1/2 c. flour
salt and pepper
1 lime, cut in half
1/2 c. chopped cilantro
2-3 Tbsp. olive oil
1/3 c. chicken stock
2 Tbsp. butter
Slice half of your garlic and half of your ginger to fry to garnish the dish. Mince the rest. Wash your scallops and pat dry with a paper towel. Squeeze the juice of half a lime onto the scallops to coat.
Mix the flour, salt and pepper (as much as you think is right, a pinch of each did it for me). Dredge the scallops in the flour mixture.
Heat 1 Tbps. oil in a large skillet on medium high. Fry the slices of ginger and garlic until golden brown. Remove and set aside. Drizzle another Tbsp. oil in the pan and add the minced garlic and ginger. Sear the scallops on medium high heat. I did mine for about 2-3 minutes a side, but mine were about 1 1/2 inch in diameter. Adjust the cooking time for your scallops. The key is to cook them until they are opaque and firm when pressed slightly in the centre. Do NOT over do it. Or else you would have some expensive rubber on your hands. Not good. Do this in batches, if you need to, or add more oil if you need to.
Remove the scallops from the pan. Add the chicken stock to deglaze the pan, scraping up all the caramelized bits on the bottom. Cook for a couple of minutes then turn off the heat. Slide the butter in and stir until melted. Squeeze in a little more lime juice and add the cilantro. Spoon over the seared scallops.
I served mine with sauteed onions and fresh soy beans. Don’t forget the wine.