Make gremolata: Stir together cilantro, garlic, and zest in a small bowl.
Saute scallops, turning once, until golden and just cooked through. I simply steamed them for a couple of minutes until bright green and just slightly tender, lightly salted them, then spooned the flavorful dressing over top. You will want to spoon it over everything…and that’s what I did here with the green beans. Lois found scallops in the freezer and suggested we have those with brown rice and peas.
Seared Scallops With Garlic-Ginger Cream Sauce by Lynne Webb // 2 Comments » Served with a light cream sauce flavored with garlic, ginger and lime, these pan-seared sea scallops make an easy yet sophisticated entrée that works equally well for a quick weeknight meal or special occasion. The zesty Orange-Lime Dressing is made with olive oil, fresh orange and lime juice, orange zest, shallot, chili flakes and cilantro.
Season with salt and white pepper and keep warm while cooking scallops. It was snowing a blizzard outside so we weren’t going to venture out. Especially when they’re seared slightly crispy on the outside and tender on the inside. Heat oil in a skillet over medium-high heat until hot but not smoking. Place on serving dishes, sprinkle with cilantro mixture and serve with lime-ginger sauce. I love scallops. The flavors of ginger, lime & cilantro go beautifully with scallops, but remember that this sauce has a pretty bold taste so don’t drown them in it. Preparation. Season scallops with salt and pepper. The first time I made these Scallops with Ginger Lime Marinade, Lois and I were bored with the usual Saturday night fare. Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so