Blackened Scallops with Ginger-Lime Butter Sauce
Time requirement: 10-15 minutes.
What you will need:
8-10 large scallops.
¼ teaspoon kosher salt.
¼ teaspoon freshly ground black pepper.
½ teaspoon blackening spice mix.
¼ teaspoon powder turmeric.
2 tablespoon olive oil.
1 garlic clove.
½ teaspoon grated fresh ginger.
½ teaspoon chopped fresh garlic.
1 tablespoon fresh lime juice.
2 tablespoon white wine
1 tablespoon chopped fresh parsley.
2 tablespoon butter.
A warm serving plate(s).
Pat dry the scallops with paper towels and place the scallops on a rack over a plate and set aside.
Combine the salt, pepper, blacken spice, and turmeric in a small bowl. Dust the top and bottom of each scallop with this mix. Some will fall onto the plate under the scallops. Retain it.
Place the olive oil and whole garlic clove in a 10-inch frypan. Use a medium heat to heat the pan. When the garlic clove begins to sizzle, continue to heat the pan another minute; add the scallops and cook two minutes on each side. Remove them to a warm plate. Cover with foil. Discard the garlic clove.
To the pan, add the chopped ginger, chopped garlic, and any blacken spice that fell onto the plate under the scallops. Swirl this in the pan for 2 minutes. Add the wine and lime juice. Deglaze the pan. Add the parsley; swirl it in the pan. Off the heat, add the butter and swirl it in the pan to thicken the pan juices into a sauce. Spoon the sauce over and around the waiting scallops.