Vermont Castings

Reg\'s Grilled Scallops with Lime and Garlic Butter

This recipe enhances the flavour of the scallops rather than masking it like many others. I find it takes a bit of attention to get the timing right.

Servings
6
Prep Time
0 to 15 minutes
Difficulty
Requires attention
Cook Time
N/A

Ingredients

Directions

    1. Clean the scallops by running under water and remove the tough muscle. I like to soak mine in brine to thaw if I buy them frozen. Rinse and dry.
    2. Place the cleaned scallops along with the zest and juice of one lime in a zip lock bag or other non-reactive container. Season well with salt and pepper. I like mine to sit in the marinade for up to an hour.
    3. Whisk the egg yokes, zest and juice of one lime until pale and smooth. Gently sauté the grated garlic in 125 ml (8 tbsp) of butter; be careful not to burn the garlic! (That will make it bitter). Gradually whisk the butter and garlic into the egg yoke and lime mixture until thick and smooth. Season to taste. It will thicken as it cools. Whisk again just before serving
    4. Thread scallops onto skewers; I like to use two skewers in parallel to make them easier to handle. Pat the assembled skewers dry with paper towels before grilling. They won't brown properly if they are too wet.
    5. Oil the grill with non-flavoured cooking oil and preheat. Grill over medium direct heat turning two or three times until just opaque throughout and lightly browned. Don¡t overcook them, as they'll get tough and rubbery.
    6. To serve, either give each guest a skewer full or you can remove them from the skewers yourself. I like to remove them and place them on a platter. Drizzle the sauce over the scallops; okay, go ahead and drench them if you like. Enjoy!

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