Scallops To Die For Recipe

Name: Scallops To Die For
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gremolata:; 1 1/2 tbsp finely chopped fresh cilantro; 1 small garlic clove, minced; Finely grated zest of 1 lime; Beurre Blanc:; 2 tbsp minced shallot; 1 tbsp finely grated peeled fresh ginger; 3 tbsp fresh lime juice; 1/4 c dry white wine; 1 stick (1/2 cup) cold unsalted butter, cut into tbsp pieces; White pepper; 24 sea scallops; 1 tbsp cornstarch; salt and pepper; 1 tbsp olive oil; 1 pkg (approx 400 gr) black squid pasta; Red tobiko (flying fish roe) to garnish

Servings: persons

Gremolata:
1 1/2 tbsp finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 lime
Beurre Blanc:
2 tbsp minced shallot
1 tbsp finely grated peeled fresh ginger
3 tbsp fresh lime juice
1/4 c dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tbsp pieces
White pepper
24 sea scallops
1 tbsp cornstarch
salt and pepper
1 tbsp olive oil
1 pkg (approx 400 gr) black squid pasta
Red tobiko (flying fish roe) to garnish

1
Make gremolata:
2
Stir together cilantro, garlic and zest in a small bowl.
3
Make beurre blanc:
4
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp at a time, adding each new piece before previous one has completed melted, and occasionally lifting pan to cool mixture. If sauce gets too hot, it will separate. Pour sauce through a fine sieve into a bowl, discard solids, and return to clean pan. Season with salt and white pepper and keep warm while cooking scallops.
5
Pasta:
6
Cook pasta according to package instructions. Drain and keep warm.
7
Saute scallops:
8
Pat scallops dry. Place cornstarch in plastic bag, add salt and pepper, and toss scallops to coat evenly. Heat oil in a non-stick pan, over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
9
Place a mound of pasta on each plate. Top with scallops, drizzle with sauce, sprinkle with gremolata and top with tobiko.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Gremolata:, 1 1/2 tbsp finely chopped fresh cilantro, 1 small garlic clove, minced, Finely grated zest of 1 lime, and more.

Yes, Scallops To Die For falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops To Die For

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions