- 14-16 medium size scallops
- 1 cup white wine
- Zest of 2 Citriburst finger limes
- 2 tablespoons heavy cream
- 3 shallots, finely diced
- 2 sticks butter, cut into small pieces
- 7-9 finger limes or 2 teaspoons of Citriburst pearls
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 ¼ 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 it is well incorporated. Add salt and pepper to taste.
For scallops, melt 1 tablespoon 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 pearls on top of the scallops and serve to your favorite foodies!