Scallops To Die For Recipes

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Steps:

• Make gremolata: Stir together cilantro, garlic and zest in a small bowl. Make beurre blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp at a time, adding each new piece before previous one has completed melted, and occasionally lifting pan to cool mixture. If sauce gets too hot, it will separate. Pour sauce through a fine sieve into a bowl, discard solids, and return to clean pan. Season with salt and white pepper and keep warm while cooking scallops. Pasta: Cook pasta according to package instructions. Drain and keep warm. Saute scallops: Pat scallops dry. Place cornstarch in plastic bag, add salt and pepper, and toss scallops to coat evenly. Heat oil in a non-stick pan, over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden and just cooked through, 4 to 5 minutes total. Place a mound of pasta on each plate. Top with scallops, drizzle with sauce, sprinkle with gremolata and top with tobiko.