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Grilled Sea Scallops
with Lemon Lime Butter
andWatercress, Leek and Belgium Endive Salad
• Scallops
12 jumbo scallops
2 Tbls olive oil
salt and white pepper to taste
Preheat the grill. Pat the scallops dry. Coat them with the oil and sprinkle with pepper and salt. Lightly oil the grill and cook the scallops for 2 minutes on one side and
one minute on the other side.
• Lemon Lime Butter
2 ea scallions, chopped (white part and some of the green)
1/2 cup dry white wine
1 cup heavy cream
1/4 lb unsalted butter, softened
juice of one lime
1 tsp lime zest
juice of one lemon
salt and white pepper to taste
Place chopped scallions in a medium sauce pan with the wine. Cook on medium heat, reduce to 1/4. Add the heavy cream and reduce to 1/2. Lower to barely simmering. Cut the softened butter into small cubes. Add a bit of butter at a time until incorporated. Remove from heat. Slowly add the lime juice, lime zest and lemon juice. Salt and white pepper to taste.
• Watercress, Leek and Belgium Endive Salad
1 bunch watercress, clean and dry
3 ea medium leeks, fresh and cleaned thoroughly
Julienne the white part only of the leeks. Slightly blanche in salted water. Let cool and dry.
• Assembly
Place 3 of the grilled scallops on serving plate. Drizzle lemon lime butter around scallops and lightly on top of scallops. Sprinkle the julienne leeks on top. Finish
with a mound of the watercress.
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