Orange-Lime Vinaigrette

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Appears in Cook's Illustrated November/December 2009

The perfect addition to pan-seared scallops.

SERVES4 (Makes about ½ cup)

TIME10 minutes

WHY THIS RECIPE WORKS

To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time t...

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