These are so delicious, it will probably become your favourite way to serve scalops (aside from the mango salsa on another post).
- 3 tbsp. freshly squeezed lime juice
- 1/2 vanilla bean (seeds only)
- 1/2 cup butter, cold and cut in small cubes
- 12 scallops
In a small saucepan, reduce the lime juice to almost evaporated. Remove from the heat and add the vanilla seeds.
Whisk in the butter pieces, making sure each piece has melted before adding another. Return to the heat for a moment if it becomes too thick. The sauce should be smooth as silk and pourable. Set aside in a warm spot.
Preheat the barbecue. Brush the scallops with the seasoned butter and grill for 90 seconds on each side. Should be cooked through but soft inside.
Serve with a salad, glass of Pinot Grigio