Lime Dill Scallops

Servings: 2 | Serving size: 6 ounces scallops with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers in sandwiches or salads.

Serve with Plain Mashed Potatoes [Plain Mashed Potatoes - Low Sodium Version] or Brown Rice or Brown Rice with Parsley AND Shredded Brussels Sprouts [Shredded Brussels Sprouts - Low Sodium Version] or Parmesan Squash or Herbed Zucchini or or Sauteed Leeks [Sauteed Leeks - Low Sodium Version].

Ingredients

• 1/2 lime (juiced)
• 2 Tbsp fresh dill
• 1 Tbsp honey
• 1/8 tsp salt
• 1 Tbsp water
• 2 Tbsp white wine
• cayenne pepper to taste
• fresh ground black pepper to taste
• 2 tsp olive oil
• 12 ounces sea scallops
• 1 Tbsp unsalted butter

Preheat the oven to the warm setting. Place two plates in the oven.

Place the lime juice, fresh dill, honey, salt, water, white wine, cayenne pepper and pepper in a blender and process until smooth.

Place a large skillet over medium high heat.

Place the olive oil in the pan and swirl to coat the bottom of the pan.

When the pan is hot, add the scallops. The pan should be very hot, but the oil should not smoking. Adjust the heat to keep the pan from being too hot.

Cook on the first side for about 4 minutes.

When the scallops are lightly seared on one side, turn them over. They should release easily from the pan. If they do not, give them another minute and check again.

Cook for another 4 to 5 minutes and remove the scallops to the warm plates.

Add the lime juice mixture to the pan.

Add the butter.

Deglaze the pan, scraping the bottom of the pan to include the browned bits, and simmer the liquid reducing by about 1/2.

Serve with the sauce on top of the scallops.