Chyrel's Recipes From Friends

Honey and Lime Scallops Recipe

Honey and Lime Scallops 



 2 1/2 lbs. sea scallops, rinsed and patted dry -- (2 1/2 to 3)
1/2 cup fresh lime juice
4 tablespoons honey
6 tablespoons extra virgin olive oil (divided)
1/2 teaspoon dijon mustard
2 tablespoons finely chopped shallots
1 tablespoon lime zest, cut into fine strips (garnish)



Place scallops in shallow corningware baking dish. Combine lime juice, honey, 4 tbl. oil, mustard and shallots in mixing bowl and whisk well to blend. Pour mixture over scallops and marinate for about 1 hour, covered and refrigerated. Drain scallops and pat as dry as possible with a clean kitchen towel. Heat remaining 2 tbl. oil in a heavy skillet over medium high heat. When hot, add enough scallops to cover the bottom of pan and saute, turning often, until opaque, 3-4 minutes. Remove cooked scallops to a side dish and cover loosely with foil. Continue cooking scallops, using more oil as needed. Salt scallops to taste and add a generous amount of pepper. Arrange on serving plates and garnish with lime zest. Serves 6.

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