Scalops with Cilantro Gremolata and Ginger Lime Beurre Blanc

Scalops with Cilantro  Gremolata and Ginger Lime Beurre Blanc

Ingredients                                                                            Qty

olive oil
onion (finely chopped)
garlic cloves (finely chopped)
lemon juice
white wine
for gremolata and ginger lime beurre blanc:
cilantro (finely chopped)
garlic clove (minced)
ginger (minced)
shallot (minced)
dry white wine
butter (unsalted, cut into pieces)
white pepper

10 ml
10 ml
to taste
30 ml

1½ tbsp
1 tsp
¼ cup
100 gm
to taste


1. Clean the scallops and marinate them in lemon juice, set aside. Sauté the onion and garlic in olive oil, add 30 ml white wine, salt, crushed pepper and finely chopped parsley.

2. For the sauce, sauté the shallots in oil and add wine to it, reduce for a couple of minutes. Take it off the heat and add chopped cilantro, garlic, pepper, lime zest, ginger and lemon juice. Fold in the softened butter.

3. Arrange the scallops on a plate and drizzle with the sauce. Serve hot, accompanied by white wine.