Seared Scallops with Ginger Lime Agrodolce

Looking for an elegant dish to add to your repertoire? Delicate seared scallops find their perfect match in a complementary sweet-and-sour ginger-lime sauce. Make a double batch of the agrodolce; you’ll want to spoon it over everything from chicken to pasta noodles.

Ginger Lime Agrodolce

  •  4 Tablespoons Danish Creamery Butter, divided
  •  1 shallot, minced
  •  2-inch piece of ginger, peeled and grated
  •  ½ cup white balsamic vinegar
  •  zest of 2 limes
  •  2 Tablespoons lime juice
  •  ¼ cup granulated sugar
  •  ¼ cup chopped candied ginger

Seared Scallops

  •  1 pound large sea scallops, tough muscle removed
  •  Kosher salt
  •  freshly ground black pepper
  •  1 Tablespoon olive oil
  •  1 Tablespoon Danish Creamery Butter
  •  fresh mint, for garnish

Ginger Lime Agrodolce

  • Melt 2 tablespoons butter in a small saucepan over medium heat. Add shallot and ginger and cook until softened, about 5 minutes. Add vinegar and simmer until reduced by half, about 5 minutes. Stir in lime zest, lime juice, sugar and candied ginger and cook until thick and syrupy, 8-10 minutes.
  • Whisk in remaining 2 tablespoons butter until combined; taste and add more salt or pepper if needed.

Seared Scallops

  • Pat scallops dry with paper towels and season all over with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and oil is shimmery.
  • Add the scallops and cook 3-4 minutes undisturbed, then flip and cook another 2-3 minutes until just cooked through. Transfer to a platter.
  • To serve, spoon ginger lime agrodolce overtop scallops, garnish with mint and serve hot.

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