Cilantro Lime Butter Scallops are a restaurant-worthy seafood dish that’s quick to prepare and full of bright, balanced flavor. Scallops—members of the saltwater clam family—have a delicate, slightly sweet flesh that takes a golden sear beautifully and pairs perfectly with citrus and herb butter. Follow these straightforward steps for a delicious main course that feels special without a lot of fuss.
If horses gallop, do seahorses scallop?
The key to a great sear is dry scallops. Pat them thoroughly with paper towels and let them sit uncovered in the refrigerator for 2–4 hours to dry out. This step reduces moisture so the scallops caramelize instead of steaming. For seasoning, keep it simple: a sprinkle of sea salt, black pepper and garlic powder is all you need. Avoid adding oil to the scallops themselves—you’ll rely on oil in the skillet to prevent sticking and create a crisp crust.
Sear’em Up
Scallops cook in minutes, which makes them ideal for a quick, impressive meal. Heat a heavy skillet—cast iron works best—over high heat until very hot. Add a generous layer of neutral oil (canola or similar) and allow it to shimmer before adding scallops. Place the scallops into the pan in a single layer without crowding; you should hear a strong sizzle. Cook undisturbed for about 1–1.5 minutes per side to develop a golden-brown crust, then transfer them to a plate to rest for a few minutes.
A well-oiled skillet prevents the scallops from tearing when you flip them and helps form that desirable caramelized exterior. Once you’ve achieved a good sear, let the scallops rest briefly while you finish the sauce.
Time to eat these Cilantro Lime Butter Scallops!
For the cilantro lime butter sauce, use a small secondary pan. Warm a little oil and sauté minced garlic briefly—about 30 seconds—until it becomes fragrant. Add red chili flakes, lime juice and white wine vinegar, letting the mixture come to a gentle simmer. Season with salt and pepper, then whisk in unsalted butter a little at a time so it melts and emulsifies into a glossy sauce. Stir in chopped cilantro right at the end to preserve its fresh aroma.
Return the seared scallops to the skillet or a serving plate and spoon the warm cilantro lime butter over them. The bright lime, fragrant cilantro and rich butter elevate the sweet scallops without overpowering them. Serve immediately and enjoy with family or guests.
Cilantro Lime Butter Scallops
Print Recipe
Ingredients
Scallops:
- 12 Scallops patted dry
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Sea Salt to taste
- 2 tbsp Canola Oil
Butter Sauce:
- 2 tbsp Cilantro chopped
- 3 tbsp Butter unsalted
- 1 tbsp Minced Garlic
- 1 tsp Chili Flakes
- 1 Whole Lime juiced
- 2 tsp White Vinegar
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 2 tsp Canola Oil
Instructions
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Pat scallops dry and refrigerate uncovered for 2–4 hours to remove surface moisture. Mix salt, pepper and garlic powder and season the scallops on all sides.
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Preheat your fire or stovetop to high heat (about 425°F). Place a cast iron skillet over the heat and add 2 tbsp canola oil. Allow the skillet and oil to get very hot before cooking.
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Add scallops to the hot skillet in a single layer and sear for 1–1.5 minutes per side until golden brown. Remove scallops and let them rest for 2–3 minutes.
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In a second pan, heat 2 tsp oil and sauté minced garlic for about 30 seconds. Add chili flakes and lime juice, then white vinegar, salt and pepper. Stir and then add butter, letting it melt slowly into a smooth sauce. Remove from heat and stir in chopped cilantro.
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Spoon the cilantro lime butter over the seared scallops, plate, and serve immediately.