Scallops Gremolata Recipes

Steps:

• Heat oil in large nonstick skillet coated with cooking spray over medium-high heat.
• Place breadcrumbs in large zip-top plastic bag; add scallops. Seal bag; shake to coat. Add scallops to pan; cook 4 minutes.
• Turn scallops; cook 3 minutes or until done.
• Remove from heat. Add parsley and remaining ingredients; stir gently to coat.

Steps:

• Make gremolata:
• Stir together cilantro, garlic, and zest in a small bowl.
• Make beurre blanc:
• Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
• Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
• Sprinkle scallops with gremolata and serve with sauce.