- For gremolata:
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1 small garlic clove, minced
- 3/4 teaspoon finely grated lime zest
- For beurre blanc:
- 2 tablespoons minced shallot
- 1 tablespoon finely grated peeled fresh ginger
- 3 tablespoons lime juice
- 1/4 cup dry white wine
- 1/2 cup cold unsalted butter, cut into tablespoons
- White pepper
- For scallops:
- 24 sea scallops, tough muscle removed from side of each if necessary
- 1 tablespoon olive oil
- 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 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Saute scallops: Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet 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.
- Sprinkle scallops with gremolata and serve with sauce.