🌟 Sizzling Scallops with Zesty Lime Cilantro Sauce

Description

Perfectly seared scallops with a golden crust, finished with a bright, tangy lime-cilantro sauce. It’s fresh, flavorful, and feels fancy without being hard.

⏱️ Time

• Prep: 10 minutes

• Cook: 8–10 minutes

• Total: ~20 minutes

🍽️ Servings

2–3 servings

🛒 Ingredients

For the Scallops

• 1 lb sea scallops (fresh or thawed frozen)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 tbsp olive oil

• 1 tbsp butter

For the Zesty Lime Cilantro Sauce

• Zest of 1 lime

• Juice of 1–2 limes (about 2–3 tbsp)

• ¼ cup fresh cilantro, finely chopped

• 1 small garlic clove, minced

• 1 tbsp olive oil

• 1 tbsp honey or maple syrup (optional)

• Salt, to taste

• Optional: pinch of red pepper flakes or a dash of hot sauce

👩‍🍳 Instructions

Step 1: Prep the Scallops

1. If using frozen scallops, thaw completely and drain.

2. Remove the small side muscle if still attached.

3. Pat scallops very dry with paper towels.

4. Season both sides with salt and pepper.

Step 2: Make the Lime Cilantro Sauce

1. In a small bowl, whisk together:

   • Lime zest

   • Lime juice

   • Cilantro

   • Garlic

   • Olive oil

   • Honey (if using)

2. Add salt to taste.

3. Set aside to let flavors blend.

Step 3: Sear the Scallops

1. Heat a large skillet over medium-high heat.

2. Add olive oil and butter.

3. When hot and shimmering, place scallops in the pan in a single layer.

4. Sear 2–3 minutes without moving.

5. Flip and cook another 1–2 minutes, until opaque and firm.

Step 4: Serve

• Spoon the lime cilantro sauce over scallops or serve on the side.

• Optional garnish: extra cilantro or lime wedges.

🍽️ Serving Suggestions

• Over rice (cilantro rice or coconut rice)

• With roasted asparagus, broccoli, or zucchini

• On top of pasta or creamy polenta

• In warm tortillas for scallop tacos

❓ Q & A (Frequently Asked Questions)

Q: How do I know when scallops are cooked?

A: They should be opaque, slightly firm, and spring back when touched. Overcooking makes them rubbery.

Q: Why didn’t my scallops get a crust?

A: Common reasons:

• Scallops weren’t dry enough

• Pan wasn’t hot enough

• Pan was overcrowded

Dry scallops + hot pan = golden crust.

Q: Can I use frozen scallops?

A: Yes! Just thaw completely, drain well, and pat very dry before cooking.

Q: What kind of scallops are best?

A: Dry-packed sea scallops are best. Avoid “wet” scallops treated with preservatives—they won’t sear well.

Q: Can I make the sauce ahead of time?

A: Yes. It can be made up to 24 hours ahead and stored in the fridge. Stir before serving.

Q: How can I make it spicy?

A: Add:

• Red pepper flakes

• A pinch of cayenne

• A splash of hot sauce
  to the sauce or directly on the scallops.

Q: Can I substitute cilantro?

A: If you don’t like cilantro, try:

• Parsley

• Basil

• Chives

The flavor will change but still taste great.

Q: What oil works best for searing?

A: Olive oil works well, but avocado oil or grapeseed oil are also great high-heat options.