Scallops with Lime

The original title of this recipe is "Scallops with Lime and Cilantro."

What happened to the cilantro? Because of my disdain for cilantro, it was removed from my preparation. I left it in the recipe for anyone who happens to run in to this entry to enjoy.

This time of year, it makes a nice spring-is-just-around-the-corner dish. As a soup, it warms the body as a foot of snow melts outside, while the lime is reminiscent of balmy summer picnics.

Citrusy scallops

- adapted from a Serious Eats recipe, which was adapted from The Kitchn

Ingredients:
8 oz linguine
1 Tbsp olive oil
2 garlic cloves, minced
1/2 c white wine
2 c chicken broth
juice of 1 lime
1/2 cup cilantro, chopped
1 lb sea scallops
1 Tbsp olive oil
salt and pepper

Directions:
1. Prepare pasta according to package directions. Drain pasta.

2. Rinse then thoroughly dry scallops.

3. Over medium heat, add olive oil into sauce pan. Add garlic, cook for ~30 seconds. Add white wine, cook for a few minutes until slightly reduced. Add chicken broth, lime juice, and cilantro. Reduce heat to simmer until ready to serve.

4. Place raw scallops in a bowl and toss with olive oil, salt, and pepper.

5. Heat skillet over high heat so the pan is very hot. Add scallops making sure they are not crowding the pan, and sear for ~1 minute on each side until browned. Resist the temptation to stir the scallops.

6. To serve, place pasta in a bowl, top with scallops, and pour broth.

Since Bug doesn't like the texture and flavor of scallops, I had this all to myself! I have to give him credit for at least trying a bite.

- Cassaendra