Scallops With Lime Butter - 2

Course : Seafoods
Serves: 2
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3/4 pound sea scallops -- tough side muscle removed
1 teaspoon salt
1 medium grated zest of 1 lime
1 tablespoon fresh lime juice
2 tablespoons butter -- chilled
1 teaspoon freshly ground black pepper

Preparation / Directions:

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.

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