Simple Thai Scallops with Lime 1/2 lb PanaPesca® Sea Scallops (20/30 count) 6 oz. dry white wine Juice of 3 limes 2 tbsp unsalted butter 1 tbsp chopped fresh cilantro, plus one sprig for garnish 1. Combine lime juice and wine. Add scallops and marinate for a 2 to 4 hours. Remove scallops; reserve marinade. 2. Reduce all but 1/4 cup marinade by 20% over high heat. Add shrimp or fish stock if sauce reduces too much; use potato starch slurry if reduction is too thin. 3. Render butter over medium-high heat, pan sear marinated scallops. Add remaining un-reduced 1/4 cup marinade; heat through. 4. Ladle reduced marinade in the center of each plate; artfully arrange scallops on top. Garnish with a sprig of cilantro; serve at once. Yield: 2 portions