🔪 Instructions
- Make the sauce
- In a blender or food processor, combine cilantro, lime juice, lime zest, garlic, olive oil, salt, pepper, and honey (if using).
- Blend until smooth. Taste and adjust seasoning. Set aside.
- Prepare the scallops
- Pat scallops dry with paper towels (removing moisture is key for a good sear).
- Season both sides with salt, pepper, and smoked paprika if using.
- Sear the scallops
- Heat a large skillet over medium-high heat.
- Add olive oil and butter.
- Once hot and shimmering, add scallops in a single layer (don’t crowd the pan).
- Sear 2–3 minutes per side, until a golden crust forms. Scallops should be opaque in the center and tender.
- Serve
- Drizzle zesty lime cilantro sauce over the scallops.
- Serve immediately with rice, quinoa, or a fresh salad.
✨ Tips for perfection:
- Do not overcrowd the pan; scallops steam instead of sear.
- Dry scallops really make a difference—pat them thoroughly.
- The sauce can be made ahead and stored in the fridge for a day.
Ashley, I can also give you a grilled version of these scallops with the same sauce if you want a smoky, outdoor-friendly twist. Do you want me to?
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