Recipes
Scallops, Ikura, Ginger Lime Sauce
Posted by : Wild For Salmon /
Wild Alaskan Scallops, Ikura, Ginger Lime Sauce
Serves 4
Recipe inspired by: The Spiced Peach Blog
Recipe inspired by: The Spiced Peach Blog
Ingredients
- 20-25 Wild Alaskan Scallops, approximately 4 to 5 per person
- 1 1/2 tablespoons Wild Alaskan Keta Ikura, salmon eggs, tiny baby spoon dab per scallop
- 3-4 tablespoons butter, clarified preferred, if not, reduce 1 of the tablespoons of butter for 1 tablespoon canola oil, and cut butter into small pieces
- pinch or two coarse kosher salt
- good pinch cracked black, or white pepper
- handful snipped fresh chives
- rind of one lime, green part only
- 4 spring onions, optional, sauteed in butter, sprinkled with salt and pepper, added to center of plate at finish
- 3 or more tablespoons, each platter, approximately, ginger lime sauce (recipe below)
Ginger Lime Sauce
- 1 generous tablespoon fresh ginger, peeled, chopped
- 1 shallot, diced
- 2 limes, juiced, strained
- 1/4 cup white wine
- 2 teaspoons half and half
- 1 1/2 sticks cold butter, cut into bits and kept refrigerated until sauce preparation
- pinch coarse kosher salt, more to taste
- pinch cracked black or white pepper
Ginger Lime Sauce Instructions
- In a nonreactive saucepan add, chopped ginger, shallots, lime juice, and white wine, cook on medium high heat until reduced to around a quarter cup, turn off heat, remove pan from burner. Vigorously whisk half and half into the liquid until just incorporated, then immediately whisk in a couple bits of the butter until smooth. Return pan to burner and on very low heat then whisking in the rest of the butter bits at a time, a smooth sauce should be achieved. Sprinkle in salt and pepper, whisk, check seasoning adding in a bit more salt to taste.
Wild Alaskan Scallops, Ikura, Ginger Lime Sauce
- Line a baking sheet with parchment paper. Dry each scallop carefully with a paper towel then place on top of parchment paper. Wild Alaskan seafood such as from Wild for Salmon will not contain any added liquid and so will have much less liquid and moisture than those commonly sold at supermarkets. Sprinkle dried scallops with salt and pepper. Heat saute pan on medium heat, ladle in clarified butter, or, butter and canola oil mixture. When the pan is very hot, place just enough scallops in the pan so they are not touching and may sear and brown easily, do not overcrowd to avoid 'stewing' the scallops. Cook scallops for almost two minutes until golden and crusty, then turn over scallops and cook for a little less than two minutes, remove scallops to a paper towel covered plate. Wipe out pan and use new clarified butter or butter and oil if desired for next batch until all scallops are cooked. Placed warmed, cooked spring onion into center of plate, if using. Spoon Lime Ginger Sauce around each plate, top with cooked scallops, top these each with a very small dab of Ikura. Sprinkle over the fresh snipped chives and lime rind. serve immediately.