Scallops With Lime Buttercalifornia, main dish, seafood 2 lb scallops 1 single flour 2 tablespoon almond oil 1 cup dry white wine 1 cup whipping cream 1/4 cup unsalted butter; softened 3 each limes (juice only) 1 single salt, pepper 1 single lime slices Dust scallops lightly with flour and shake off any excess. Heat oil in large skillet. Add scallops and brown lightly (center should be slightly translucent). Remove scallops from pan and keep warm. Pour off excess oil from skillet and add wine. Reduce wine until syrupy. Stir in cream and reduce until cream has thickened slightly. Turn heat to low and whisk in butter and lime juice. Season to taste with salt and pepper. Pour over scallops and garnish with lime slices. Created by: The First Street Bar and Grill, Claremont, Calif. (C) 1992 The Los Angeles Times |
