Preparation:
Water level medium
Sprinkle the scallops with salt and put them in a single layer in the steaming basket.
Cover and steam until firm to the touch, 8-10 minutes. for med scallops, 12-15 minutes. for larger ones.
Set the basket in the sink or on a plate and let stand, covered while you make the sauce.
Pour the juices from the drip pan into a medium frying pan, add zest and bring to a boil over high heat.
Boil until reduced to 1-2 tablespoons. Add the lime juice and bring to a boil. Whisk in the butter a little bit at a time until emulsified.
Whisk in a pink of salt and pepper and remove from heat. Put the scallops on individual plates and pour the sauce over.
Serve immediately. |
