Scallops with Cilantro Lime Butter
To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.
Ingredients
1½ lb sea scallops, muscles removed (see tip)
1 tsp sea salt, divided
½ tsp ground black pepper, divided
5 tbsp organic unsalted butter, softened, divided
1 tbsp avocado oil
2 tbsp finely chopped fresh cilantro
¼ tsp grated lime zest + 2 tsp fresh lime juice
1 clove garlic, minced
- Unknown ingredient
Directions
- 1
1. Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper. Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat. Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.
2. Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, cilantro, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.
3. Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.
Tip: Scallops have a tough muscle that holds them in their shells. To remove it, use your fingers and simply pull off the small tab of flesh running vertically down the edge.