I sauteed sea scallops in a little lime olive oil. The scallops I had were huge, so I cut them in half horizontally.
For the Lilikoi Beurre Blanc: (4 servings)
1 shallot, finely minced
4 oz. white wine
2 oz. passion fruit nectar (normally use lemon juice)
1 T. cream
6 oz. cold unsalted butter, cut in pieces
salt and white pepper
Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.
Comments (4)
What a gorgeous presentation. It looks incredibly inviting even at this breakfast hour. I also think your salad this week looks exceptionally beautiful. Your food photographs are such winners. Happy Monday Palma.
Posted by Barb Cabot | May 4, 2009 7:32 AM
Posted on May 4, 2009 07:32
And maybe some scallops for the rest of the salad? Looks really yummy.
Posted by Marcia | May 4, 2009 10:28 AM
Posted on May 4, 2009 10:28
Looks great !! Lilikoi... memories of HPH!
Posted by Ida | May 5, 2009 3:42 AM
Posted on May 5, 2009 03:42
These sound so good. I brought back some passion fruit concentrate that I need to start using and this would be a perfect recipe to try.
Posted by Marta | May 5, 2009 12:47 PM
Posted on May 5, 2009 12:47