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Scallops with Lilikoi Beurre Blanc


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)

Barb Cabot:

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.


And maybe some scallops for the rest of the salad? Looks really yummy.


Looks great !! Lilikoi... memories of HPH!

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.

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