Sizzling Scallops with Zesty Lime Cilantro Sauce

Ingredients

1 lb sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
Salt and freshly ground black pepper, to taste

Zesty Lime Cilantro Sauce:
Juice and zest of 1 large lime
2 tablespoons fresh cilantro, finely chopped
2 garlic cloves, minced
1 tablespoon honey (optional, for balance)
2 tablespoons olive oil
1 teaspoon chili flakes or ½ fresh red chili (optional, for heat)
Pinch of sea salt

Directions

Pat scallops dry with paper towels to remove excess moisture (this helps them sear instead of steaming).

Season lightly with salt and black pepper on both sides.

In a small bowl, whisk together lime juice, lime zest, cilantro, garlic, honey, olive oil, chili (if using), and a pinch of sea salt.

Taste and adjust—add more lime for tang, honey for sweetness, or chili for spice. Set aside.

Heat 2 tablespoons olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering.

Add scallops in a single layer, leaving space between each.

Sear for 2–3 minutes without moving them, until a golden crust forms.

Flip, add 1 tablespoon butter, and cook for another 1–2 minutes until opaque and just cooked through.

Arrange scallops on a serving plate.

Spoon the lime cilantro sauce generously over the scallops.

Garnish with extra cilantro leaves or lime wedges.