- 1 1/2 pounds sea scallops, small muscle removed
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 8 Citriburst finger limes, zest and pearls
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!