Sizzling Scallops with Zesty Lime Cilantro Sauce

🦪 Ingredients

For the Scallops:

• Large sea scallops – 1 lb (about 450 g)

• Olive oil – 2 tbsp

• Butter – 2 tbsp

• Garlic – 2 cloves, minced

• Salt – ½ tsp

• Black pepper – ¼ tsp

• Smoked paprika (optional) – ¼ tsp

For the Zesty Lime Cilantro Sauce:

• Fresh cilantro – ½ cup, chopped

• Fresh lime juice – 2 tbsp

• Lime zest – 1 tsp

• Olive oil – 3 tbsp

• Honey – 1 tsp (optional for balance)

• Garlic – 1 clove, minced

• Jalapeño – ½ small (optional, for spice)

• Salt – to taste

👩‍🍳 Instructions

1. Prepare the Scallops

1. Pat scallops dry with a paper towel (this helps them sear well).

2. Season with salt, pepper, and paprika.

2. Make the Zesty Lime Cilantro Sauce

1. In a small blender or bowl, combine cilantro, lime juice, lime zest, olive oil, garlic, honey, and jalapeño.

2. Blend or whisk until smooth and creamy. Taste and adjust seasoning with salt.

3. Sear the Scallops

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

2. Add olive oil and butter; let it melt until sizzling.

3. Add scallops in a single layer (don’t overcrowd the pan).

4. Sear for 2 minutes per side until golden brown and slightly crisp on the edges.

5. Remove scallops and keep warm.

4. Serve

• Arrange scallops on a plate.

• Drizzle generously with the lime-cilantro sauce.

• Garnish with extra cilantro and lime wedges.

🍽️ Tips

• Make sure the scallops are completely dry before cooking for a perfect golden crust.

• Don’t overcook; scallops should be tender and slightly translucent in the center.

• Pair with garlic butter rice, quinoa, or a fresh green salad.

❓Q&A

Q: Can I use frozen scallops?
A: Yes! Thaw completely, then pat dry before seasoning.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat.

Q: Can I make the sauce ahead of time?
A: Absolutely! Make it up to 2 days in advance and keep refrigerated.

Q: Is there a non-spicy version?
A: Simply skip the jalapeño in the sauce.