Best 7 Scallops With Lime And Cilantro Recipes

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Scallops are a type of shellfish that are known for their sweet and delicate flavor. They can be cooked in a variety of ways, but one of the most popular is to sear them until they are golden brown and then finish them with a sauce made with lime juice, cilantro, and butter. This dish is both easy to make and incredibly delicious, and it is sure to impress your guests. In this article, we will walk you through the steps of making scallops with lime and cilantro so that you can enjoy this delicious dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS WITH CILANTRO AND LIME (JACK NICHOLSON)



Scallops With Cilantro and Lime (Jack Nicholson) image

From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro to enjoy this dish. It's very quick and easy to make."

Provided by Oolala

Categories     Lime

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil, cooking spray
2 garlic cloves, pressed
1 lb sea scallops, muscle on side trimmed and scallops cut in half horizontally
2 scallions, minced
1/2 teaspoon hot pepper sauce, sdjust to taste
1/4 cup dry white wine
1/4 cup fresh lime juice
salt
pepper, freshly ground
2 tablespoons cilantro, minced
1 lime, thinly sliced

Steps:

  • Coat a large nonstick skillet with cooking spray.
  • heat over medium-high and add garlic and cook, stirring, 30 seconds.
  • Add scallops, scallions, and hot pepper sauce.
  • Cook, stirring, over medium-high heat 2 minutes.
  • Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen.
  • Use a slotted spoon to transfer scallops to a platter.
  • Season with salt and pepper and garnish with cilantro and lime slices.

Nutrition Facts : Calories 125.9, Fat 0.9, SaturatedFat 0.1, Cholesterol 37.5, Sodium 201.6, Carbohydrate 7.2, Fiber 0.8, Sugar 0.9, Protein 19.5

CILANTRO SCALLOPS



Cilantro Scallops image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 cup chopped fresh cilantro
1 tablespoon crushed dried red chile flakes
4 cloves garlic, minced
1 pound jumbo sea scallops (12 to 15)
Salt and freshly ground black pepper
Lime wedges, for serving

Steps:

  • In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
  • Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO



Scallop Burger Sliders with a Cilantro-Lime Mayo image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium Vidalia onion, finely diced
2 tablespoons butter
2 pounds fresh sea scallops
3 tablespoons all-purpose flour
3 tablespoons bread crumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 egg, beaten
1/2 cup finely chopped fresh chives
1/2 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
12 mini burger buns or small soft dinner rolls
Cilantro-Lime Mayo, recipe follows
4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper

Steps:

  • In a small skillet saute onion in butter over medium heat until translucent. Cool.
  • Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
  • Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
  • Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
  • Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS



Roasted Corn, Lime and Cilantro Succotash, and Scallops image

Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds -

Provided by Chef mariajane

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

2 cups corn kernels, thawed if frozen
2 tablespoons butter, divided
1/2 cup red onion, diced
1 teaspoon garlic, chopped
1 sweet red pepper, diced
2 tomatoes, diced
1 avocado, diced
1/4 cup tequila
1 cup 35% cream
2 tablespoons cilantro, chopped
2 tablespoons basil, slivered
1 pinch chili flakes
salt & freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons 2% low-fat milk
1 egg
1/2 cup panko breadcrumbs, bread-crumbs
2 teaspoons fresh parsley, finely chopped
1/2 teaspoon chili flakes
salt & freshly ground black pepper, to taste
12 large sea scallops (U10)
1/4 cup olive oil

Steps:

  • SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
  • In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
  • Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
  • SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
  • In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
  • Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
  • In a large skillet, heat half the oil over medium heat.
  • Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.

Nutrition Facts : Calories 699.3, Fat 48.6, SaturatedFat 19, Cholesterol 149.9, Sodium 268.2, Carbohydrate 53, Fiber 8.2, Sugar 5.5, Protein 18.8

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC



Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc image

Categories     Ginger     Appetizer     Sauté     Quick & Easy     Scallop     White Wine     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course or 6 first-course servings

Number Of Ingredients 14

For gremolata
1 1/2 tablespoons finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)
For beurre blanc
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper
For scallops
24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Steps:

  • Make gremolata:
  • Stir together cilantro, garlic, and zest in a small bowl.
  • Make beurre blanc:
  • Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
  • Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
  • Sauté scallops:
  • Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
  • Sprinkle scallops with gremolata and serve with sauce.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES



Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes image

Categories     Potato     Shellfish     Appetizer     Fry     Mayonnaise     Seafood     Scallop     Spring     Summer     Pan-Fry     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Cilantro-Lime Mayonnaise
Buttered New Potatoes with Chives
Whole fresh chives
Fresh cilantro sprigs

Steps:

  • Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
  • Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
  • Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

  • To ensure the best flavor and texture, choose high-quality, fresh scallops. Look for scallops that are plump and have a slightly sweet smell.
  • Before cooking, pat the scallops dry with paper towels to remove excess moisture. This will help them sear properly.
  • Season the scallops liberally with salt and pepper before cooking. This will help enhance their natural flavor.
  • Sear the scallops in a hot skillet with a little bit of oil until they are golden brown and slightly caramelized on the outside, but still tender and juicy on the inside. Be careful not to overcook them, as they can quickly become tough.
  • Serve the scallops immediately with your favorite sides. Some popular options include rice, pasta, or vegetables.

Conclusion:

Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, these recipes have you covered. With their delicate flavor and tender texture, scallops are sure to please everyone at your table. So next time you are looking for a seafood dish to try, give one of these recipes a try. You won't be disappointed!

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