Scallops with Lime Butter

This is a classic French pan sauce technique applied to scallops, and the results taste like something from a white-tablecloth restaurant. Lightly floured scallops get a golden sear in almond oil, then a sauce builds right in the same pan from white wine, cream, butter, and fresh lime juice.

Almond oil is an unusual choice for searing, but it’s a smart one. It has a high smoke point and a subtle nutty sweetness that complements the scallops without competing with the lime butter sauce.

The sauce builds in stages. First, white wine reduces to a syrup (this concentrates the acidity and flavor). Then cream goes in and thickens slightly. Finally, cold butter gets whisked in off the heat, creating a silky, emulsified sauce that clings to each scallop. The lime juice goes in last so the fresh citrus flavor stays bright and doesn’t cook away.

Keep the scallops slightly translucent in the center. Overcooked scallops turn rubbery and dense. That tender, barely-set center is what you’re paying for at a nice restaurant.

Chef Tips

• Pat scallops bone-dry with paper towels before flouring. Wet scallops won’t sear; they’ll steam and turn grey.
• Don’t crowd the pan. Leave at least an inch between each scallop for a proper golden crust.
• Whisk the butter in on low heat. If the sauce is too hot when the butter goes in, it will break and turn greasy instead of emulsifying.
• Use the juice of all 3 limes. The acidity needs to stand up to the richness of the cream and butter.

Variations

• Swap lime for lemon and add a teaspoon of capers for a piccata-style sauce.
• Use olive oil or clarified butter if almond oil isn’t available.
• Serve over angel hair pasta or with crusty bread to soak up every drop of sauce.