Sizzling Scallops with Zesty Lime Cilantro Sauce
🕒 Time
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Prep: 10–15 minutes
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Cook: 6–8 minutes
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Serves: 2–4
🛒 Ingredients
For the Scallops
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1 to 1½ pounds large sea scallops (dry-packed preferred)
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1–2 tablespoons olive oil or avocado oil
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Salt, to taste
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Freshly ground black pepper
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½ teaspoon paprika (optional, for color)
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1 tablespoon unsalted butter
For the Zesty Lime Cilantro Sauce
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¼ cup fresh lime juice (about 2 limes)
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Zest of 1 lime
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¼ cup fresh cilantro, finely chopped
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1 small garlic clove, minced
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2 tablespoons olive oil
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1–2 teaspoons honey (optional, to balance acidity)
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Pinch of salt
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Pinch of red pepper flakes (optional)
👩🍳 Instructions
1️⃣ Prep the Scallops
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Pat scallops very dry with paper towels (this is key for a golden crust).
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Remove the small side muscle if still attached.
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Season both sides lightly with salt, pepper, and paprika.
2️⃣ Make the Sauce
In a small bowl, whisk together:
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Lime juice
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Lime zest
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Cilantro
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Garlic
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Olive oil
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Honey (if using)
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Salt and red pepper flakes
Taste and adjust — it should be bright, slightly tangy, and fresh.
3️⃣ Sear the Scallops
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Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot.
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Add oil and swirl to coat.
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Place scallops in the pan, spacing them apart.
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Do not move them for 2–3 minutes until a deep golden crust forms.
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Flip and add butter to the pan.
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Cook another 1–2 minutes while spooning melted butter over the tops.
Scallops are done when opaque in the center but still tender (internal temp about 120–125°F).
4️⃣ Serve
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Transfer scallops to a plate.
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Spoon the lime cilantro sauce over the top or serve on the side.
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Garnish with extra cilantro and lime wedges.
🍽 Serving Suggestions
Pairs beautifully with:
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Coconut rice
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Garlic sautéed spinach
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Quinoa or cauliflower rice
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Simple arugula salad.
