Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

Ingredients

• 0.3 cup cooking wine dry white
• 1.5 tablespoons cilantro leaves fresh finely chopped
• 1 tablespoon ginger fresh finely grated peeled
• 1 small garlic clove minced
• 3 tablespoons juice of lime fresh
• 0.8 teaspoon lime zest finely grated
• 1 tablespoon olive oil 
• 1.5 pounds sea scallops 
• 2 tablespoons shallots minced
• 0.5 cup butter unsalted cold cut into tablespoon pieces
• 4 servings bell pepper white

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Stir together cilantro, garlic, and zest in a small bowl.
2. Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
3. 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.)
4. 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.
5. Pat scallops dry and season with salt and pepper.
6. 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.
7. Sprinkle scallops with gremolata and serve with sauce.