Fresh, flavorful, and impressive — these scallops are seared to golden perfection and bathed in a tangy lime‑cilantro sauce. Ready in under 30 minutes, this elegant dish is perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

Lightning‑fast luxury: Scallops cook in just minutes, yet feel restaurant‑worthy glamour.com+12overthefirecooking.com+12thepetitgourmet.com+12inspiredtaste.net.
Bold, fresh flavors: Tangy lime juice and bright cilantro complement the sweetness of scallops beautifully.
Stunning presentation: Perfectly seared scallops drizzled with sauce make a striking dish with minimal effort.
Simple, clean ingredients: No complex steps—just quality scallops, citrus, herbs, and garlic.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Main Ingredients:
1 lb sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper, to taste

Sauce Ingredients:
¼ cup fresh lime juice
1 tablespoon lime zest
¼ cup fresh cilantro, chopped
2 cloves garlic, minced

Directions

Prep the Scallops:
Thoroughly pat scallops dry. Season with salt and pepper.
(Dry scallops are key to a golden sear.) overthefirecooking.com+1instagram.com+1foodandwine.com
Sear the Scallops:
Heat olive oil in a skillet over medium‑high heat.
Once the pan is shimmering, add scallops, spacing them apart.
Sear without moving for about 1–1½ minutes per side, or until golden brown seriouseats.com+15overthefirecooking.com+15busycooks.com+15.
Remove scallops and set aside.
Make the Sauce:
Lower the heat to medium. Add butter to the same pan along with minced garlic. Sauté until fragrant (≈30 seconds).
Stir in lime juice, lime zest, and chopped cilantro. Cook for an additional 1–2 minutes until the sauce slightly reduces facebook.com+3overthefirecooking.com+3facebook.com+3.
Finish & Serve:
Return scallops to the pan, spooning sauce over each.
Heat briefly—about 30 seconds—then transfer scallops to a serving dish and drizzle with remaining sauce.

Servings and timing

Yield: Serves 2–3 as a main course youtube.com+15overthefirecooking.com+15thepetitgourmet.com+15
Preparation time: ~10 minutes
Cooking time: ~6–10 minutes depending on pan size
Total time: 16–20 minutes thepetitgourmet.comfacebook.com+1facebook.com+1

Variations

Coconut‑cilantro twist: Add a splash of coconut milk to the sauce for creamy richness .
Spicy kick: Stir in red chili flakes with garlic for a hint of heat overthefirecooking.com+1glamour.com+1.
Tequila‑lime version: Deglaze with tequila alongside lime juice for a robust twist busycooks.com+1instagram.com+1.
Asian‑inspired lime‑chile: Add chopped chilies and a dose of fish sauce for an umami zing thepetitgourmet.com+3epicurious.com+3glamour.com+3.
Herb swap: Use basil instead of cilantro for a Mediterranean flavor profile.

Storage/reheating

Storage: Store cooled scallops and sauce in an airtight container in the refrigerator for up to 3 days instagram.com+14inspiredtaste.net+14busycooks.com+14.
Reheating: Gently rewarm in a skillet over low heat for ~1–2 minutes per side. Avoid microwaving, as scallops can become rubbery overthefirecooking.com+3inspiredtaste.net+3thepetitgourmet.com+3.

FAQs

1. How can I achieve the perfect sear?

Ensure scallops are dry and the pan is hot. Do not overcrowd the skillet.

2. How do I avoid overcooking scallops?

Cook for 1–1½ minutes per side until golden—inside should remain slightly translucent.

3. Can I use frozen scallops?

Yes—thaw overnight in the fridge, pat completely dry, and proceed as with fresh scallops busycooks.com+4inspiredtaste.net+4overthefirecooking.com+4busycooks.com+1overthefirecooking.com+1.

4. What can I serve with these scallops?

Try cilantro-lime rice, angel-hair pasta, risotto, or grilled vegetables.

5. Can I make the sauce in advance?

Yes. Prepare and refrigerate; reheat gently when ready to serve.

6. Is butter necessary for searing?

Butter adds flavor, but oil alone works. Add butter later for richness.

7. Can I double the recipe?

Absolutely—just don’t crowd the scallops; cook in batches if needed.

8. How do I know when scallops are done?

They should be opaque on the edge with a faintly translucent center epicurious.com+1overthefirecooking.com+1.

9. Can I grill scallops instead?

Yes—skewer them with cedar planks or brush with oil to prevent sticking.

10. How can I make it gluten‑free?

It’s naturally gluten‑free—just ensure no sauces or additives contain gluten.

Conclusion

Sizzling Scallops with Zesty Lime Cilantro Sauce are a quick, elegant dish bursting with bright, fresh flavors. With minimal prep and a short cook time, this recipe proves that gourmet meals can be simple. Perfect for intimate dinners or weeknight treats—your scallops will shine. Enjoy!

Sizzling Scallops with Zesty Lime Cilantro Sauce

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Author: Douaa
Total Time: 20 minutes
Yield: 4-servings
Diet: Gluten Free

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Description

Savor the flavor of Sizzling Scallops with Zesty Lime Cilantro Sauce—pan-seared to golden perfection and drizzled with a bright, citrusy herb sauce. This quick and elegant seafood recipe is perfect for weeknight dinners or impressing guests.

Ingredients

1 lb sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1/4 cup fresh lime juice
1 tablespoon lime zest
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced

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Instructions

Sear the Scallops:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season scallops with salt and pepper.
- Place scallops in the pan without overcrowding. Sear for 2–3 minutes per side until golden and opaque. Remove and set aside.
Make the Sauce:
- In the same pan, reduce heat to medium.
- Add garlic and cook for about 30 seconds until fragrant.
- Stir in lime juice, lime zest, and chopped cilantro. Cook for 1–2 minutes to combine flavors.
Finish and Serve:
- Return scallops to the pan briefly to warm through, spooning sauce over them.
- Serve immediately with your choice of side.

Notes

Make sure scallops are completely dry before searing for the best crust.
Pairs well with rice, quinoa, or a light salad.

Prep Time: 10 minutes
Cook Time: 10minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American