Seafood has generally not been my friend these past few months, but that all changed when I made this dish. With one bite, my love affair with food from the sea was instantly rekindled.
– 1 LB large scallops, pat dry
– 1 tablespoon olive oil
– 1 finely chopped shallot
– 2 tablespoons butter
– ¾ cup half and half
– Juice from 5 key limes
– 1 teaspoon freshly grated ginger
– ½ teaspoon corn starch
– Salt and pepper to taste
Start with the cream. Melt the butter in a small saucepan over medium heat. Add the half and half, lime juice and ginger. Bring to a slight boil, reduce the heat to low. Ladle a small amount of the cream mixture into a bowl and whisk in the corn starch. Whisk the mixture back into the saucepan and continue to stir until cream thickens. Remove from the heat and season with salt and pepper to your liking.
Heat a large sauté pan over high heat. Add the olive oil and heat until smoking. Add the shallot and cook for one minute, stirring constantly. Lightly salt the scallops on each side and add to the sauté pan. Cook for 2 minutes per side or until nicely browned on each side. Remove from the heat and serve with a drizzle of the cream.