Sizzling Scallops with Zesty Lime Cilantro Sauce

🐚 Sizzling Scallops with Zesty Lime Cilantro Sauce

Delicate, tender scallops seared to golden perfection, paired with a bright, zesty lime-cilantro sauce. This Mediterranean-inspired dish is light, refreshing, and elegant — perfect for a quick weeknight dinner or a special occasion.

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🌿 Why You’ll Love This Recipe

• Ready in under 20 minutes

• Fresh, vibrant Mediterranean flavors

• Low-carb and high-protein

• Perfectly balanced citrusy sauce enhances the scallops

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🛒 Ingredients

For the Scallops:

• 12 large sea scallops (about 1 lb / 450 g)

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp smoked paprika (optional)

For the Lime-Cilantro Sauce:

• ¼ cup fresh lime juice (about 2 limes)

• 2 tbsp olive oil

• 1 garlic clove, minced

• ¼ cup fresh cilantro, chopped

• ½ tsp honey or maple syrup (optional, for balance)

• Salt & pepper, to taste

• Zest of 1 lime

Optional Garnish:

• Extra cilantro leaves

• Lime wedges

• Chili flakes for a hint of heat

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👩‍🍳 Instructions

Step 1: Prepare the Scallops

1. Pat scallops dry with paper towels — this ensures a golden sear.

2. Season both sides with salt, pepper, and smoked paprika.

Step 2: Make the Sauce

1. In a small bowl, whisk together lime juice, olive oil, garlic, cilantro, honey (if using), lime zest, salt, and pepper.

2. Set aside to let flavors meld.

Step 3: Sear the Scallops

1. Heat olive oil in a large skillet over medium-high heat.

2. Once hot, add scallops in a single layer. Don’t overcrowd the pan.

3. Sear 2–3 minutes on each side until golden brown and just cooked through. The center should be slightly translucent.

4. Remove scallops from the pan and let rest briefly.

Step 4: Serve

1. Drizzle scallops with the lime-cilantro sauce.

2. Garnish with extra cilantro, lime wedges, or chili flakes.

3. Serve immediately, alone or over a bed of quinoa, couscous, or lightly sautéed vegetables.

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🍽️ Serving Suggestions

• Serve with roasted Mediterranean vegetables

• Pair with a fresh cucumber-tomato salad

• Drizzle over a bed of cauliflower rice for a low-carb option

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❓ Q & A

Q: Can I use frozen scallops?
Yes, but thaw completely and pat dry before cooking for the best sear.

Q: How do I avoid overcooking scallops?
Cook only 2–3 minutes per side — they cook quickly and become rubbery if overdone.

Q: Can I make the sauce ahead of time?
Yes, the lime-cilantro sauce can be made 1–2 hours ahead. Keep refrigerated and stir before serving.

Q: Can I grill the scallops instead of searing?
Absolutely! Brush scallops with olive oil and grill over medium-high heat for 2–3 minutes per side.