Scallops with ginger and lime butter sauce

Preparation

For the sauce, let the butter come to room temperature. Peel and grate the ginger finely. In a bowl, beat the butter, ginger, lemon zest and lemon juice. Taste and more salt or lemon juice, if necessary. Place to put it in the fridge.

Cook the onions leeks or first. Wash the leeks and cut the top of the leeks and cut the roots, but leave the other set.

Make a foil pouch large enough set aside to keep all the leeks and.

Combine leeks with 2 tablespsoons olive oil and then salt well. Grill over medium heat until it starts to blacken in spots. Turn right on the grill and put them in the plastic bag, closed to the steam trap.

Remove the chops to out of the fridge and salt.

Turn the oven on "warm" and put a pot inside to Jacques scallops.

Take a good hot pan and then spoon in the remaining tablespoon of oil in it.

Pat scallops dry and put them in the oil. Do not overload it or you will not get a good sear. Do this in batches.

Enter a medium heat for 3 minutes. Want to see a beautiful golden shell Saint Jacques. If you see beautiful golden, turn the scallops and cook for a minute. Place in the oven on the second round.

When everyone is finished, scallops, place butter lemon and ginger to the pan and reduce heat to medium. Swirl around until the ginger is aromatic.

Turn off the oven and remove the Jacques scallops. Throw in butter sauce and turn off heat from the pan.

To serve, make a bed of leeks in the bowl, then cover with Jacques scallops. Pour. A little butter over all and sprinkle a pinch of cayenne pepper on for decoration