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Scallops with Lilikoi Beurre Blanc

Scallops%20with%20Passionfruit%20Sauce.jpg

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.

Marcia:

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

Ida:

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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