Oct 18, 2011
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Seared Scallops With Finger Lime Beurre Blanc

This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. It first appeared in our November 2011 issue along with John Grossmann's story Tiny Giant.
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Seared Scallops With Finger Lime Beurre Blanc Enlarge Image Credit: Todd Coleman
SERVES 4

INGREDIENTS 

1 cup dry white wine
2 tbsp. white wine vinegar
1 large shallot, thinly sliced
16 tbsp. butter, cubed, chilled
1 tsp. minced tarragon
4 finger limes, halved and pearls removed
Kosher salt and ground black pepper, to taste
2 tbsp. olive oil
12 large diver scallops

INSTRUCTIONS

Boil wine, vinegar, and shallot in a 2-qt. saucepan over medium heat until reduced to 3 tbsp., about 25 minutes. Remove from heat; whisk in butter slowly. Stir in tarragon, half the lime pearls, and salt and pepper; set sauce aside. Heat oil in a 12″ skillet over medium-high heat; season scallops with salt and pepper, and cook, turning once, until golden brown, about 3 minutes. Divide scallops among four plates; spoon over sauce; garnish with remaining pearls.
Seared Scallops With Finger Lime Beurre Blanc

This article was first published in Saveur in Issue #142

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Ratings & Reviews (4)

Exotic twist on an old standby. I doubled the recipe for a dinner party for 6, and was I glad I did because the combination of the finger limes in the beurre blanc and the seared scallops was amazing. Everyone licked their plate clean. I wasn't able to find fresh finger limes so somewhat nervously substituted with a tablespoon of finger lime marmalade from pantrypup.com. I was nervous that the sugar in the marmalade would throw off the sauce profile but it actually worked quite well to round off the lime's tartness and the beurre blanc's richness. This one is a keeper especially with the festive season coming up--quick to throw together without fuss.
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A few growers in California raise this fruit. Check out your local farmer's market and Whole Foods supermarket in California for a chance to find it.
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Finger Limes can be had (for a high price)online at Mikuni Wild Harvest
http://mikuni.myshopify.com/collections/all/products/fresh-finger-limes-citrus-caviar
Great dish. This was my first time cooking scallops and the suggested 3 minutes per side worked well for me. I didn't have white wine on hand and substituted it with some chicken broth and rice cooking wine. Like the previous cook mentioned, guests loved this! Someone was eating out of the sauce pan by the end of the night.
Seared Scallops With Finger Lime Beurre Blanc 0 5 4

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