Sea Scallops with ginger lime butter sauce
20 sea scallops
3 bunches of baby leeks
2 inch piece of fresh ginger
Zest and juice of a fresh lime
1/2 stick of butter
Salt and pepper to taste
Cayenne pepper for garnish
3 Tablespoons olive oil
To make the sauce let the butter come to room temperature. Peel and grate ginger finely. In bowl beat butter, ginger, lime zest and juice together. Cook leeks and set aside. Season scallops with salt and pepper to taste. Pan sear scallops in olive oil about 3 min or until golden brown at medium heat. Melt butter sauce, pour onto scallops and toss until evenly coated. Sprinkle scallops with cayenne pepper just before serving.
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