Pan-Seared Scallops with Citriburst Finger Limes
Serves 4
Directions
Season scallops with salt and pepper. Heat large sauté pan over medium-high heat. Add half the butter and swirl to coat pan. Add half the scallops flat side down and cook until they turn brown, 1 and 1/2 minutes, turn with tongs and cook another minute until medium-rare. Remove to platter and repeat process using remaining butter and scallops. Pour off all but 1 tablespoon butter and sauté shallot 1 minute until soft. Add wine and simmer until reduced to about 1/2 cup about 5 minutes. Stir in cream and lime zest, continue to simmer 2 to 3 minutes more. Stir in Citriburst finger lime pearls and salt and pepper and spoon sauce over scallops. Serve over pasta or with bread to get the most from that sauce!