🧾 Ingredients
For the Scallops:
1 lb (450g) large sea scallops, fresh and dry-packed
2 tbsp olive oil or unsalted butter
Salt and freshly ground black pepper (to taste)
1 garlic clove, lightly smashed (optional, for flavoring oil)
For the Cilantro Lime Sauce:
1 cup fresh cilantro leaves, packed
2 tbsp fresh lime juice (about 1 lime)
1 tsp lime zest
1 small jalapeño or green chili (optional, for spice)
1 garlic clove, minced
¼ cup olive oil (or avocado oil)
2 tbsp Greek yogurt or sour cream (for creaminess)
Salt and pepper, to taste
Garnish & Serving:
Lime wedges
Extra cilantro leaves
A sprinkle of chili flakes (optional)
🍳 Instructions & Method
- Prepare the Scallops
Pat the scallops dry with a paper towel to remove excess moisture (this ensures a golden sear).
Season both sides lightly with salt and pepper.
- Make the Cilantro Lime Sauce
In a blender or food processor, combine cilantro, lime juice, lime zest, jalapeño, garlic, and Greek yogurt.
Slowly drizzle in the olive oil while blending until smooth and creamy.
Taste and adjust seasoning with salt and pepper. Set aside.
- Sear the Scallops
Heat a heavy skillet (preferably cast iron or stainless steel) over medium-high heat until very hot.
Add olive oil or butter. If desired, toss in a smashed garlic clove for a quick infusion, then remove it before adding scallops.
Place scallops in the pan (do not overcrowd). Cook undisturbed for about 2 minutes per side until a golden crust forms.
Flip and cook the other side for another 1–2 minutes, depending on thickness. The inside should be tender, opaque, and slightly springy.
- Serve
Place scallops on a plate or serving platter.
Drizzle generously with cilantro lime sauce.
Garnish with lime wedges and cilantro leaves.
Serve immediately for best flavor.