Lime Ginger Scallop Saute

Learned this recipe from a friend who got it from *The New Basics Cookbook* by Rosso & Lukins. Incredible combination of flavors and textures!

• Ready In: 1 hr 15 mins
• Serves: 2-4

Ingredients

• 4  tablespoons unsalted butter, at room temperature
• 2  teaspoons lime zest, grated
• 1  teaspoon ground ginger
• 1⁄2 teaspoon salt
•  fresh ground black pepper, to taste
• 1  tablespoon olive oil
• 1  tablespoon unsalted butter
• 1  lb sea scallops, washed & patted dry
• 3  tablespoons lime juice, fresh
• 1⁄3 cup walnuts, halves, lightly toasted
•  fresh parsley, chopped to garnish

Directions

1. To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
2. Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
3. Stir in the lime juice & cook for 1 minute.
4. Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
5. Stir in walnuts, sprinkle with parsley & serve.