Vintner's Favorite BBQ Recipes From El Dorado Wineries

Seared Sea Scallops with Ginger Lime Sauce

Compliments of Crystal Basin Cellars

Pair with: Crystal Basin Cellars ROU-MAR-NIER (a blend of roussanne, marsanne and viogneir or a white Rhone wine.  Not a Chardonnay pairing.


1 lb. fresh sea scallops
1 cup Crystal Basin Cellars ROU-MAR-NIER
3 teaspoons fresh ginger, minced
1 cup unsalted butter, cut in to cubes
1 cup heavy cream
Juice of two limes
Sea salt and fresh ground pepper
Optional: Deep fried leeks for garnish


In a heavy sauce pan, melt butter over medium heat.  Add ginger and wine and heat to boil. Reduce heat immediately to simmer. Add cream and lime juice.  Continue to simmer on low.

Rinse sea scallops and pat dry with paper towels.  In a large skillet, heat a splash of olive oil over medium high heat.  Place scallops in pan and turn after 2 minutes or until firm.

Transfer scallops onto plates and drizzle with ginger lime sauce. Garnish with deep fried leeks, if desired.