Scallops Wrapped in Kaffir Lime Leaves

1. 1

   Melt 2 tablespoons of the butter in a medium skillet.

2. 2

   Add the onion and water and cover with a piece of moistened, crumpled parchment or wax paper.

3. 3

   Cook over low heat, stirring once or twice, until the onion softens, about 10 minutes.

4. 4

   Add the chicken stock, cover partially and simmer for 10 minutes.

5. 5

   Season with salt and pepper and keep the onion warm.

6. 6

   Using a sharp paring knife, make a lengthwise slit in a lime leaf along the vein, without cutting through either end.

7. 7

   Carefully slip a scallop into the slit.

8. 8

   Repeat with the remaining scallops and lime leaves.

9. 9

   Season the scallops with salt and cayenne.

10. 10

    In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil.

11. 11

    Add the scallops and cook over high heat until golden on the bottom, about 2 minutes.

12. 12

    Carefully turn the scallops and cook until opaque throughout, about 2 minutes longer.

13. 13

    Spoon the onion sauce in the center of warmed plates and arrange the scallops on top.

14. 14

    Sprinkle with the nutmeg and serve.

* Per serving · 4 servings · Values may vary.