Seared Scallops with Lime Black Garlic Sauce combines flavors of the sea, earth, and sky together with buttery scallops, earthy black garlic, and tart lime.
Course
Main
Cuisine
American
Prep Time12minutes
Cook Time13minutes
Total Time25minutes
Servings2servings
AuthorRenee
Ingredients
1/2cupuncooked Israeli couscouspearl
2teaspoonssesame oilnot toasted sesame oil
6to 8 large or jumbo sea scallopsdry packed if possible
Salt and pepper
2limes
2teaspoonsdry sherry
4black garlic clovesdivided
2teaspoonsunsalted butter
2finger limes
Instructions
Prepare couscous according to package instructions.
Grate the zest from one lime and squeeze the juice from both limes into a small bowl. Add sherry. Finely chop 2 black garlic cloves and add to lime-sherry mixture.
Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry.
In a large non-stick skillet, heat oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned.
Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while preparing the sauce.
Pour lime-sherry-garlic mixture into the skillet. Bring to a boil and cook for 3 minutes to reduce and concentrate the sauce. Add butter and stir until melted and combined.
Thinly slice remaining 2 black garlic cloves. Cut finger limes in half vertically and squeeze out pulp pearls.
Divide couscous equally on two plates. Place scallops on top of couscous.
Place a slice of black garlic on each scallop. Top each scallop with finger lime pulp pearls.
Spoon sauce over scallops and couscous.
Recipe Notes
Seared Scallops with Lime Black Garlic Sauce combines flavors of the sea, earth, and sky together with buttery scallops, earthy black garlic, and tart lime.