Thirty seconds of basting is all it takes: the butter foams, the jam melts into it, and the scallops gleam. Maison Perrotte’s Citrus Limetta Jam, made from a rare citrus as fragrant as bergamot, lends a fresh, delicately perfumed finish.
Serves 2 · 10 min
- Pat 8 large sea scallops dry and season them lightly with salt.
- Sear in a very hot skillet with 1 tbsp oil for 1 1/2 to 2 minutes per side, until golden and just opaque in the center.
- Lower the heat, add 1 tbsp butter and 1 tbsp of the citrus limetta jam, and baste the scallops for 30 seconds.
- Serve immediately, spooning the glossy limetta butter over the top.
The star of this recipe: Citrus Limetta Jam, by Maison Perrotte.
