Scalops with Cilantro Gremolata and Ginger Lime Beurre Blanc
onion (finely chopped)
garlic cloves (finely chopped)
for gremolata and ginger lime beurre blanc:
cilantro (finely chopped)
garlic clove (minced)
dry white wine
butter (unsalted, cut into pieces)
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.