Seared Scallops With Finger Lime Beurre Blanc

  • Serves

    serves 4


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.


  • 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


Step 1

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.

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