Parmesan Crusted Scallops in Lime Butter Cilantro Sauce

Serves 4

These sweet sea scallops are capped with a golden brown crust that gives them a five-star appearance, but they are really very easy to make. You will need the biggest (colossal) scallops for this recipe to be sure that they don't get overcooked. The scallops could also be served simply with a sprinkle of cilantro and lemon wedges.

Ingredients

FOR THE PARMESAN-PANKO BUTTER:

  • 1 cup (60 g) panko

  • 1 cup (115 g) freshly grated Parmigiano- Reggiano cheese

  • 1/2 cup (1 stick; 115 g) unsalted butter, at room temperature

FOR THE LIME BUTTER SAUCE:

  • 2 limes

  • 1/2 cup (120 ml) dry white wine

  • 2 tablespoons finely chopped shallot

  • 1 cup (2 sticks; 230 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes

  • Kosher salt and freshly ground white pepper

FOR THE DISH:

  • 20 colossal-size sea scallops, patted dry with paper towels

  • · 1⁄2 teaspoon kosher salt

  • · 1/2 teaspoon freshly ground white pepper

  • · 2 tablespoons canola oil

  • · 3 tablespoons whole fresh cilantro leaves

Instructions

1. Make the butter: At least 4 hours before serving, use a rubber spatula to mash the panko, cheese, and butter together in a medium bowl until they are completely combined. Spoon the butter onto a 12-inch (30.5-cm) sheet of plastic wrap. Using the wrap as an aid, shape the butter into a log about 10 inches (25 cm) long. The diameter of the log should be about the same width as the scallops. Twist the ends of the plastic wrap and freeze it until the butter is firm, at least 4 hours.

2. Make the sauce: Finely grate the peel from 1 lime; set the zest aside. Juice the limes; you should have 3 tablespoons. Bring the lime juice, wine, and shallot to a boil in a small nonreactive saucepan over high heat. Boil until the wine has reduced to about 2 tablespoons, about 5 minutes. Reduce the heat to very low. A few cubes at a time, whisk in the butter, whisking constantly to let each addition soften into a creamy mass before adding more cubes. The butter should not actually melt into a liquid, but emulsify into a sauce. Strain the sauce into a small bowl and stir in the zest; discard the shallot. Season the sauce to taste with salt and pepper. Return it to the saucepan. (The sauce can be prepared to this point and kept at room temperature for up to 1 hour. Whisk it over very low heat until barely warm.) About 20 minutes before cooking, remove the Parmesan butter from the freezer and let it soften slightly. Cut the butter into twenty equal slices about 1/2 inch (12 mm) thick.

3. Position a broiler rack about 8 inches (20 cm) from the source of heat and preheat the broiler on high. Season the scallops with the salt and pepper.

4. Heat a very large skillet (the scallops should fit in a single layer) with 4 a an ovenproof handle over medium-high heat. Add the oil, swirl it in the skillet, and heat until the oil is very hot but not smoking. Stand the scallops, flat-side down, in the skillet. Cook, turning them once, until they are golden brown on both sides, about 5 minutes. Quickly top each scallop with a slice of the Parmesan butter. Transfer the skillet to the broiler and cook, watching carefully to avoid burning, until the panko crust is nicely browned (it will hold its shape and not melt), about 1 minute.

5. Divide the scallops among four dinner plates. Spoon the sauce around the scallops and sprinkle them with the cilantro. Serve immediately.

Main CourseRichard Sandoval Hospitality