Bivalves Return to the Limelight

Both my husband and I are fans of big juicy scallops, so we enjoyed your Quick Fix recipe, “My Beautiful Bivalve” (Feb. 26). For years, my spouse has prepared--to heaps of praise--the following recipe from The Times.

For color, I like to add glazed carrots to accompany the scallops. Yes, it contains a lot of fat, and yes, scallops are expensive, but every once in a while, this recipe is well worth the indulgence.

JUDY E. FOLKERTS

Covina

SCALLOPS WITH LIME BUTTER

2 pounds scallops

Flour

2 tablespoons almond oil

1 cup dry white wine

1 cup whipping cream

1/4 cup butter, softened

Juice of 3 limes

Salt, pepper

Lime slices

Dust scallops lightly with flour, shaking off excess.

Heat oil in skillet. Add scallops and brown lightly, about 2 minutes per side. Centers should be slightly translucent. Remove from pan and keep warm.

Pour excess oil from pan and add wine. Reduce wine until pan is glazed and syrupy. Stir in cream and reduce until slightly thickened. Reduce heat to low and whisk in softened butter and lime juice. Season to taste with salt and pepper.

Pour sauce over scallops and garnish with lime slices.

8 servings. Each serving:

293 calories; 255 mg sodium; 87 mg cholesterol; 21 grams fat; 6 grams carbohydrates; 16 grams protein; 0.01 gram fiber.