Sizzling Scallops with Zesty Lime Cilantro Sauce

Pan-seared scallops are one of the most luxurious seafood dishes you can make at home. When cooked properly, scallops are golden and crisp on the outside while staying buttery-tender and sweet inside.

This recipe elevates scallops with a bright, zesty lime cilantro sauce that balances richness with citrus freshness and herbal fragrance. The scallops are first seared in a sizzling hot skillet with olive oil and butter until perfectly caramelized, then drizzled with a tangy, garlicky sauce that makes every bite refreshing and indulgent at the same time.

It’s a restaurant-quality dish that comes together in less than 20 minutes—perfect for a weeknight dinner or a special date-night meal.

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📝 Ingredients

• 1 lb sea scallops, patted dry

• 2 tablespoons olive oil

• 1 tablespoon butter

• Salt and freshly ground black pepper, to taste

For the Zesty Lime Cilantro Sauce

• Juice and zest of 1 large lime

• 2 tablespoons fresh cilantro, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon honey (optional, for balance)

• 2 tablespoons olive oil

• 1 teaspoon chili flakes or ½ fresh red chili (optional, for heat)

• Pinch of sea salt

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🔪 Directions

Step 1: Prepare the Scallops

1. Pat scallops dry with paper towels to remove excess moisture (this helps them sear instead of steaming).

2. Season lightly with salt and black pepper on both sides.

Step 2: Make the Sauce

1. In a small bowl, whisk together lime juice, lime zest, cilantro, garlic, honey, olive oil, chili (if using), and a pinch of sea salt.

2. Taste and adjust—add more lime for tang, honey for sweetness, or chili for spice. Set aside.

Step 3: Sear the Scallops

1. Heat 2 tablespoons olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering.

2. Add scallops in a single layer, leaving space between each.

3. Sear for 2–3 minutes without moving them, until a golden crust forms.

4. Flip, add 1 tablespoon butter, and cook for another 1–2 minutes until opaque and just cooked through.

Step 4: Serve

1. Arrange scallops on a serving plate.

2. Spoon the lime cilantro sauce generously over the scallops.

3. Garnish with extra cilantro leaves or lime wedges.

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🍴 Serving Suggestions

• Serve over a bed of garlic butter rice or creamy risotto.

• Pair with sautéed asparagus, roasted carrots, or a fresh salad.

• Make it an appetizer by serving scallops on crostini with sauce drizzled on top.

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💡 Pro Tips

• Dry scallops thoroughly → moisture prevents caramelization.

• Don’t overcrowd the pan → cook in batches if necessary.

• Use high heat → scallops should sizzle immediately when they hit the skillet.

• Timing matters → overcooked scallops turn rubbery; they should be opaque but still tender.

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🔥 Nutrition (Per Serving – 4 servings)

• Calories: 240 kcal

• Protein: 22g

• Fat: 14g

• Carbohydrates: 6g

• Fiber: 1g

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❓ Related Questions

Q1: Can I use frozen scallops?
Yes! Just thaw completely in the fridge overnight, then pat dry before cooking. Excess moisture is the main reason frozen scallops don’t sear well.

Q2: What’s the difference between sea scallops and bay scallops?
Sea scallops are larger and meatier, perfect for searing. Bay scallops are smaller and sweeter, usually used in pasta or soups.

Q3: Can I grill scallops instead of pan-searing?
Absolutely! Brush scallops with oil, season, and grill for 2 minutes per side until nicely charred. Then drizzle with the lime cilantro sauce.

Q4: How can I tell when scallops are done?
They should be opaque, springy to the touch, and slightly translucent in the center. A quick 4–5 minutes total cooking time is usually perfect.

Q5: What wine pairs well with scallops?
A crisp white like Sauvignon Blanc or Pinot Grigio complements the citrusy sauce beautifully. For a richer option, try Chardonnay.