These perfectly seared scallops are topped with a zesty cilantro-lime butter sauce that’s packed with garlic, chili flakes, and a hint of citrus. A simple yet flavorful seafood dish that’s perfect for a quick and impressive dinner!
Why You’ll Love This Recipe
Cilantro Lime Butter Scallops are incredibly easy to make but taste fancy and sophisticated. The buttery, tangy, and slightly spicy sauce elevates the delicate sweetness of the scallops, making this dish an ideal choice for a dinner party or a special night in. Plus, it’s ready in just 20 minutes!
Ingredients
For the Scallops:
12 scallops, patted dry
1 teaspoon garlic powder
1 teaspoon black pepper
Sea salt, to taste
2 tablespoons canola oil
For the Butter Sauce:
2 tablespoons cilantro, chopped
3 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon chili flakes
1 whole lime, juiced
2 teaspoons white vinegar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons canola oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the Scallops: For a great sear, pat the scallops dry the night before and place them uncovered in the fridge for 2–3 hours. Once dry, season them with salt, pepper, and garlic powder. Place them back in the fridge until ready to cook.
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Preheat the Skillet: Preheat your fire to high heat (around 425°F). Place a cast iron skillet over the coals 1–2 minutes before cooking, adding 2 tablespoons of canola oil. Preheat a basting skillet on the cooler side of the skillet as well.
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Cook the Scallops: Add the scallops to the skillet and listen for an audible sizzling sound as they hit the pan. Let them cook for 1–1.5 minutes per side until they develop a golden sear. Once done, remove from heat and let rest for 2–3 minutes.
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Make the Butter Sauce: In the basting skillet, add oil and minced garlic. Cook for 30 seconds, then add chili flakes and lime juice. Stir well and add the remaining ingredients. Add butter last and let it melt slowly. Cook the butter mixture for 1–2 minutes, then remove from heat.
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Serve: Spoon the cilantro lime butter sauce over the scallops and serve immediately. Enjoy!
Servings and Timing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Variations
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Coconut Flavor: Add a bit of coconut milk to the butter sauce for a tropical twist.
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Different Herbs: Swap cilantro with parsley or basil for a different fresh flavor.
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Spicier: Increase the amount of chili flakes or add diced jalapeños for more heat.
Storage/Reheating
Scallops are best served fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet to avoid overcooking.
FAQs
Can I use frozen scallops?
Yes, make sure to thaw them completely before cooking and dry them thoroughly to avoid excess moisture.
How do I know when the scallops are done?
Scallops are done when they’re opaque and lightly browned on both sides, around 1–1.5 minutes per side.
Can I make the sauce ahead of time?
Yes, the butter sauce can be made ahead and stored in the fridge. Reheat gently before serving.
Can I use a non-stick pan instead of cast iron?
Yes, you can use a non-stick pan, but a cast iron skillet helps with achieving the perfect sear.
What should I serve with these scallops?
Serve with a side of rice, roasted vegetables, or a fresh salad to complement the flavors.
Conclusion
Cilantro Lime Butter Scallops are a luxurious yet simple seafood dish that is sure to impress. The buttery sauce with garlic, cilantro, and lime adds a refreshing and tangy kick to perfectly seared scallops, making it an ideal dinner for any occasion.
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Cilantro Lime Butter Scallops
These buttery, soft blueberry biscuits are perfectly moist on the inside with a crispy, golden-brown crust. Topped with a tangy lemon glaze, they’re a delicious treat perfect for breakfast, dessert, or anytime you need a little sweetness.
- Total Time: 40 minutes
- Yield: 9 biscuits
Ingredients
- For the Biscuits:
- 2½ cups all-purpose flour, spooned and leveled
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¾ cups buttermilk (up to 2 cups)
- 1½ cups fresh blueberries
- ½ cup salted butter, melted (1 stick)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 450°F.
- Make the Biscuits: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Slowly pour in the buttermilk, stirring gently until a sticky dough forms. If the dough seems dry, add a little more buttermilk. Be careful not to overmix. Gently fold in the blueberries, making sure they are evenly distributed without crushing them.
- Assemble and Bake: Pour the melted butter into the bottom of a 9×9-inch baking pan. Evenly spread the dough over the melted butter, smoothing it out with a spatula. Use a knife to cut the dough into 9 squares. Bake for 25–30 minutes, or until the tops are golden brown.
- Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add vanilla extract. Adjust the consistency by adding more lemon juice to thin or more powdered sugar to thicken.
- Drizzle and Serve: Once the biscuits are done baking, let them cool slightly before drizzling with the lemon glaze. Serve warm and enjoy!
Notes
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- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 275
- Sugar: 18g
- Sodium: 269mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg
