Directions:
- Pat the Scallops Dry: Begin by ensuring the scallops are completely dry before cooking. This is a crucial step in achieving a golden, crispy sear. Use paper towels to gently pat the scallops on both sides, absorbing any excess moisture. Once dry, season them generously with salt and pepper. The seasoning should be evenly distributed to enhance the natural sweetness of the scallops.
- Heat the Olive Oil: Heat the olive oil in a large skillet over medium-high heat. Allow the oil to become hot and shimmer, signaling that it’s the right temperature for searing. You want the oil to be hot but not smoking, as this will help create the perfect golden crust on the scallops.
- Sear the Scallops: Carefully place the scallops in the skillet in a single layer, making sure not to overcrowd the pan. Overcrowding can cause the scallops to steam rather than sear, which will prevent them from getting that desirable golden crust. Let the scallops sear without moving them for about 2 minutes per side. The scallops will release from the pan naturally when they’ve developed a crust. The golden brown color should be visible on the edges. Flip them gently using tongs or a spatula.
- Remove the Scallops: Once the scallops are seared to perfection, remove them from the skillet and place them on a warm plate to rest. This step helps keep the scallops tender and juicy while you prepare the sauce.
- Make the Lime Cilantro Sauce: In the same skillet, reduce the heat to medium. Add the butter to the pan, allowing it to melt and coat the bottom. Once the butter is melted, add the minced garlic. Sauté the garlic for about 30 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Deglaze the Pan: After the garlic has sautéed, stir in the fresh lime juice and lime zest, scraping up any browned bits from the bottom of the pan. These flavorful bits, known as fond, will add depth to your sauce, making it richer and more savory.
- Return the Scallops: Carefully return the seared scallops to the skillet, nestling them into the sauce. Spoon the lime butter sauce over the scallops, allowing them to absorb the tangy flavors. Let the scallops simmer gently for a minute or two in the sauce to fully coat them and enhance their flavor.
- Garnish & Serve: Remove the skillet from the heat and sprinkle the scallops with freshly chopped cilantro. The bright green cilantro will add a burst of color and fresh flavor that complements the tanginess of the lime. Serve the scallops immediately while they’re still sizzling and hot.
Notes:
