Sizzling Scallops with Zesty Lime Cilantro Sauce

Golden, caramelized scallops with a bright, citrusy herb sauce — elegant but ready in under 20 minutes.

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 6–8 minutes

🛒 Ingredients

For the Scallops

• 1 lb (450g) large sea scallops (about 12–16)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon smoked paprika (optional)

Zesty Lime Cilantro Sauce

• ¼ cup fresh cilantro, finely chopped

• Zest of 1 lime

• 2 tablespoons fresh lime juice

• 1 small garlic clove, finely minced

• 3 tablespoons olive oil

• 1 tablespoon honey (or maple syrup)

• ¼ teaspoon salt

• Pinch red pepper flakes (optional)

🔪 Prep Steps (Very Important for Perfect Sear)

1️⃣ Dry the Scallops Thoroughly
Pat scallops completely dry with paper towels.
Moisture prevents browning.

2️⃣ Remove the Side Muscle
If attached, peel off the small tough side muscle.

3️⃣ Season Just Before Cooking
Sprinkle with salt, pepper, and paprika.

🥣 Make the Lime Cilantro Sauce

In a small bowl, whisk together:

• Cilantro

• Lime zest

• Lime juice

• Garlic

• Olive oil

• Honey

• Salt

• Red pepper flakes

Set aside to let flavors meld.

🔥 Sear the Scallops

1️⃣ Heat a heavy skillet (cast iron preferred) over medium-high heat for 2–3 minutes.

2️⃣ Add olive oil. When shimmering, add scallops in a single layer.
Do NOT overcrowd.

3️⃣ Sear undisturbed for 2–3 minutes until a deep golden crust forms.

4️⃣ Flip carefully and add butter to the pan.
Cook another 1–2 minutes, basting with melted butter.

Scallops are done when:

• Opaque in the center

• Slightly firm but still tender

• Internal temp about 120–125°F (49–52°C)

Do not overcook — they turn rubbery quickly.

🍽️ Assemble

• Spoon lime cilantro sauce over hot scallops.

• Garnish with extra cilantro and lime wedges.

• Serve immediately.

🥗 What to Serve With

• Garlic butter rice

• Coconut rice

• Roasted asparagus

• Simple arugula salad

• Creamy risotto

• Grilled corn

⭐ Pro Tips

✔ Use “dry” scallops (not treated with STPP) for best browning
✔ Pan must be HOT before adding scallops
✔ Don’t move them while searing
✔ Cook in batches if necessary

🌶 Flavor Variations

Spicy Version:
Add ½ teaspoon chili paste to sauce.

Creamy Version:
Whisk 1 tablespoon Greek yogurt into sauce.

Garlic Butter Version:
Add 1 extra tablespoon butter and 1 minced garlic clove to pan while basting.