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