Bar Harbor Inn’s Maine Sea Scallops with Cilantro Gremolata and Ginger Lime Buerre Blanc 

Yield: 4 servingsFor Gremolata:1 ½ T finely chopped fresh cilantro1 clove garlic, mincedzest of 1 limeFor Beurre blanc:2 T minced shallot1 T ginger, peeled and finely grated3 T fresh lime juice¼ cup white wine½ cup butter (1 stick) cut into small pieces½ cup reduced heavy creamFor Scallops:24 sea scallops- 1½ lbs.1 T olive oilDirections: Make gramolata by mixing together cilantro, garlic and lime zest. Reserve this for the finish. To prepare buerre blanc, simmer the shallot, lime juice, white wind, and reduce by half. Strain and whip in butter a little amount at a time. Finish with reduced heavy cream. Reserve on low heat.Sauté scallops in olive oil until golden brown. Place scallops on a plate and sprinkle with gremolata. Drizzle with sauce.