Sizzling Scallops Lime Cilantro (Printable Version)
Golden scallops paired with zesty lime-cilantro sauce offer a quick and flavor-packed main course.
# What You'll Need:
→ Main
01 -
450 g sea scallops, patted dry
02 -
2 tablespoons olive oil
03 -
1 tablespoon unsalted butter
04 -
Fine sea salt, to taste
05 -
Freshly ground black pepper, to taste
→ Zesty Lime Cilantro Sauce
06 -
60 ml fresh lime juice
07 -
1 tablespoon finely grated lime zest
08 -
15 g fresh cilantro, chopped
09 -
2 cloves garlic, minced
# Steps To Follow:
01 -
Blot scallops thoroughly with paper towels to remove excess moisture. Season both sides with salt and pepper.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Arrange scallops in a single layer, avoiding overcrowding. Sear for 2 to 3 minutes per side until golden and caramelized. Remove scallops from the pan and set aside.
03 -
Reduce skillet heat to medium-low. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in lime juice and add lime zest, allowing the liquid to reduce slightly for about 1 minute. Stir in chopped cilantro.
04 -
Return seared scallops to the skillet. Spoon the warm lime cilantro sauce over the scallops. Serve immediately, garnished with extra cilantro if desired.
# Notes and Tips:
01 -
Patting the scallops dry is essential for achieving a crisp, golden crust.
02 -
Use a heavy-bottomed skillet such as cast-iron or stainless steel for optimal searing.
03 -
Do not overcrowd the pan; work in batches if necessary to maintain high heat.
04 -
For extra flavor, add a pinch of chili flakes or a splash of white wine while reducing the sauce.
05 -
Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently to prevent overcooking.