6 oz. dry white wine
Juice of 3 limes
2 tbsp unsalted butter
1 tbsp chopped fresh cilantro, plus one sprig for garnish
Combine lime juice and wine. Add scallops and marinate for a 2 to 4 hours. Remove scallops; reserve marinade.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.
Render butter over medium-high heat, pan sear marinated scallops. Add remaining un-reduced 1/4 cup marinade; heat through.
Ladle reduced marinade in the center of each plate; artfully arrange scallops on top. Garnish with a sprig of cilantro; serve at once.