4-6+ Bay of Fundy scallops (as large as possible)
1 lime, zest the peel and juice the lime
1-inch cube ginger, grated
3 Tbsp butter
A drizzle of honey (local is best)
Put cast iron frying pan on medium-high heat and coat with a thin layer of olive oil. When pan is very hot, add the scallops and sear them; cook 5 min. until they're brown and caramelized.
Combine the butter, ginger, lime zest and juice. Warm this in the pan beside the scallops and spoon over everything. Drizzle with honey before serving.
“Scallops are best fresh, or second-best flash-frozen, and then thawed at room temperature just before cooking. Pat them dry with a towel before you cook them.”
From the kitchen of Jennifer McKenzie
Article: Scallops pan-fried in lime & ginger butter