Lime Ginger Scallops
Served with a 2004 Neil Ellis Sauvignon Blanc, Groenekloof, South Africa.

Ingredients:

1/2 stick unsalted butter, room temperature

2 teaspoons grated lime zest

1 teaspoon grated ginger

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound sea scallops (patted dry)

3 tablespoons fresh limejuice

Instructions:

1. First place the butter, lime zest, ginger, salt and pepper in a bowl and stir until well mixed and firm.
2. Refrigerate the mixture for about an hour.
3. Heat the olive oil and the additional butter in a sauté pan over medium-high heat.
4. Add the sea scallops and stir for 2 to 3 minutes.
5. Add the fresh limejuice and continue cooking for 1 to 2 minutes.
6. Lower the heat and add the lime/ginger mixture one tablespoon at a time.
7. Continue to cook until the sauce thickens.