**found in the December 2010 issue of Bon Appetit
prep time: 30 minutes 2 servings 398 calories
2 large limes
3 tbsp unsalted Butter or Ghee, room temp
1 1/2 tbsp Asian sweet chili sauce (make sure it is gluten free) (you can find this in the asian market)
1 tbsp minced green onion (otherwise known as scallions)
12 sea scallops, side muscles removed, patted dry
Using Microplane (or grater), finely grate enough peel from limes to measure 2 tsp. Cut one lime into wedges and reserve.
Mix butter, chili sauce, green onion and lime peel in small bowl. Season to taste with salt and pepper.
Sprinkle scallops with salt and pepper.
Melt 1 tbsp. butter mixture in large nonstick skillet over medium-high heat. Add scallops and cook just until opaque in center, 2-3 minutes per side.
Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.
**If the chili sauce you find has gluten, always know you can sub in an GF asian sauce like San-J's GF sauces. There are so many like Teryaki sauce, Thai Peanut, Sweet and Tangy and more...and these are gluten free. Each one is fantastic! And sold at most markets.
Enjoy! xoxo Julie