Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         sea scallops -- tough side muscle
                        removed
                        salt
                        grated zest of 1 lime
   1      tablespoon    fresh lime juice
   2      tablespoons   butter -- chilled
   1      pinch         freshly ground black pepper

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.