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Honey and Lime Scallops
We were revisiting Betty, looking for a seafood recipe that would be appropriate for an
occasion. What we found were a half dozen gems, this one was our first choice. What a winner!
| 2 1/2-3 lbs. sea scallops, rinsed and patted dry |
1/3 c. fresh lime juice |
| 4 T. honey |
6 T. olive oil |
| 1/2 t. Dijon mustard |
2 T. shallots, finely chopped |
| salt and freshly ground black pepper to taste |
1 T. lime zest, cut into fine strips |
- Place the scallops in a shallow, glass bowl. Combine the lime juice, honey, 4 T. of the olive oil,
mustard, and shallots, and blend well. Pour the mixture over the scallops.
Cover, place in the refrigerator, and marinate for 1 hour.
- Drain the scallops, and pat them dry with a paper towel. Heat the remaining 2 T. of
oil in a heavy skillet over a medium high heat. When hot, add enough scallops to cover
the bottom of the pan, and saute, turning often, until opaque, 3-4 minutes.
Remove the cooked scallops to a side plate, cover loosely with foil, and continue cooking
the scallops. (You may need to use additional oil.)
- Season the scallops with the salt and pepper. Garnish with the lime zest and serve.
6 servings
Source: Betty Rosbottom, American Favorites
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