Lime and Almond Scallops

This simple but unique appetizer comes from Maui

and calls for inexpensive bay scallops. The choice

of nuts to use is a matter of personal taste…we

think both almonds and cashews are compatible

with the lime butter.

1 pound of bay scallops, rinsed and drained on paper towels

½ cup of water

1/2 cup of dry white wine

1 teaspoon of sea salt

½ cup of almonds or cashews, toasted and finely chopped

3 tablespoons of butter, melted

1 tablespoon of sour cream

1 teaspoon of lime zest

2 tablespoons of lime juice

Combine the water, wine, and salt and simmer gently.

Poach the scallops in the liquid for about three minutes.

Drain and place in a bowl on a serving tray. Place nuts

in a small condiment bowl next to the scallops. In a

similar bowl, combine the butter, sour cream, lime zest,

and lime juice and place on the tray. Provide cocktail

picks for guests to spear a scallop, dip in the lime butter,

and then into the chopped nuts. This recipe makes about

three dozen appetizers…better double it!

 

 

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