Scallops To Die For

• Gremolata:
• 1 1/2 tbsp finely chopped fresh cilantro
• 1 small garlic clove, minced
• Finely grated zest of 1 lime
• Beurre Blanc:
• 2 tbsp minced shallot
• 1 tbsp finely grated peeled fresh ginger
• 3 tbsp fresh lime juice
• 1/4 c dry white wine
• 1 stick (1/2 cup) cold unsalted butter, cut into tbsp pieces
• White pepper
• 24 sea scallops
• 1 tbsp cornstarch
• salt and pepper
• 1 tbsp olive oil
• 1 pkg (approx 400 gr) black squid pasta
• Red tobiko (flying fish roe) to garnish

1. Make gremolata:
2. Stir together cilantro, garlic and zest in a small bowl.
3. Make beurre blanc:
4. Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp at a time, adding each new piece before previous one has completed melted, and occasionally lifting pan to cool mixture. If sauce gets too hot, it will separate. Pour sauce through a fine sieve into a bowl, discard solids, and return to clean pan. Season with salt and white pepper and keep warm while cooking scallops.
5. Pasta:
6. Cook pasta according to package instructions. Drain and keep warm.
7. Saute scallops:
8. Pat scallops dry. Place cornstarch in plastic bag, add salt and pepper, and toss scallops to coat evenly. Heat oil in a non-stick pan, over moderately high heat until hot but not smoking, then saute scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
9. Place a mound of pasta on each plate. Top with scallops, drizzle with sauce, sprinkle with gremolata and top with tobiko.

fresh cilantro, garlic, lime, beurre, shallot, ginger, lime juice, white wine, butter, white pepper, scallops, cornstarch, salt, olive oil, black squid pasta, red

Taken from www.epicurious.com/recipes/member/views/scallops-to-die-for-1201250 (may not work)