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.
