Seared Scallops With Finger Lime Beurre Blanc
Finger limes, sometimes called "the caviar of citrus," add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce. Todd Coleman

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.

Yield: serves 4


  • 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


  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.