Mediterranean Seared Scallops with Cilantro Lime Sauce
Elegant yet quick, these Mediterranean Seared Scallops are golden and buttery on the outside, tender on the inside, and served with a vibrant, zesty cilantro lime sauce. This dish beautifully combines coastal Mediterranean flavor with a citrusy herb punch, perfect for a light summer meal or an impressive dinner starter. Serve over couscous, risotto, or a fresh salad.
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Servings: 2–3
Ingredients:
For the scallops:
1 lb (450g) large sea scallops, side muscle removed
Salt and freshly cracked black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, minced
1/2 tsp paprika (optional)
For the cilantro lime sauce:
1/2 cup fresh cilantro leaves, packed
1 small garlic clove
Zest of 1 lime
Juice of 1 lime (about 2 tbsp)
1 tbsp white wine vinegar or apple cider vinegar
3 tbsp olive oil
Salt, to taste
1–2 tbsp water (to thin, as needed)
Instructions:
Prep the scallops:
Pat scallops dry with paper towels—very dry scallops are key to a golden sear.
Season both sides with salt, pepper, and a pinch of paprika (if using).
Make the cilantro lime sauce:
In a blender or small food processor, combine cilantro, garlic, lime zest and juice, vinegar, olive oil, and a pinch of salt.
Blend until smooth. Add a tablespoon or two of water to reach desired drizzling consistency. Set aside.
Sear the scallops:
Heat olive oil and butter in a large skillet over medium-high heat until hot but not smoking.
Carefully place scallops in the pan without crowding them. Sear undisturbed for 2–3 minutes until a golden crust forms.
Flip and cook for 1–2 more minutes, until just opaque. Add minced garlic during the last 30 seconds for aroma.
Plate and serve:
Remove scallops from heat and immediately spoon cilantro lime sauce over or around them.
Garnish with extra lime zest, chopped cilantro, or a few chili flakes for heat.
Tips:
Dry your scallops well: Use paper towels to pat them very dry—moisture is the enemy of a proper sear.
Hot pan = golden crust: Make sure the oil is hot before adding the scallops. If the pan isn’t hot enough, they’ll steam instead of sear.
Don’t overcrowd the pan: Cook in batches if needed to avoid steaming.
Use tongs or a spatula to gently flip the scallops—once they release naturally, they’re ready to turn.
Cilantro too strong? Balance with a bit of parsley or fresh basil in the sauce.
Variations:
Sauce Variations:
Swap cilantro with fresh parsley, mint, or basil for a different herb profile.
Blend in Greek yogurt or avocado for a creamy version of the sauce.
Add a dash of honey or agave if you prefer a sweeter finish.
Protein Substitutes:
Try the same preparation with shrimp, pan-seared fish (like halibut or cod), or even grilled chicken strips.
For a vegetarian option, pan-sear halloumi or tofu slices and use the same sauce.
Spice & Flavor Add-Ons:
Add chili flakes, jalapeño, or a splash of hot sauce to the sauce for a spicier kick.
Mix in capers, sun-dried tomatoes, or a touch of lemon zest for Mediterranean flair.
🍽️ Serving Ideas:
Serve over couscous, risotto, or orzo for a full meal.
Pair with a Mediterranean chickpea salad or garlicky sautéed greens.
Add a side of grilled flatbread or lemon-roasted potatoes for heartiness.
Q&A
Q: Can I use frozen scallops?
A: Yes, just thaw them fully in the refrigerator and pat them very dry before searing. This ensures a proper crust and avoids excess moisture in the pan.
Q: What’s the best pan for searing scallops?
A: A stainless steel or cast-iron skillet works best for an even, golden sear. Avoid non-stick pans, which may not get hot enough for that caramelized crust.
Q: Can I make the sauce ahead of time?
A: Absolutely. The cilantro lime sauce can be made up to 2 days in advance and kept in the refrigerator. Just shake or stir before using.
Q: What if I don’t like cilantro?
A: Replace cilantro with flat-leaf parsley or a combination of parsley and mint for a different, but still fresh and zesty, herb sauce.
Q: Can I use bay scallops instead of sea scallops?
A: Yes, but they are smaller and cook faster—reduce the searing time to 1–1.5 minutes per side to avoid overcooking.
Nutrition
Estimated values may vary by portion size and ingredient brands.
Calories: ~280
Protein: 24g
Fat: 19g
Saturated Fat: 4g
Carbohydrates: 4g
Fiber: 1g
Sugars: 1g
Cholesterol: 45mg
Sodium: 420mg
Omega-3s: High (due to scallops and olive oil)
Conclusion
Mediterranean Seared Scallops with Cilantro Lime Sauce is a dish that brings together luxury and simplicity. The scallops are perfectly seared for a tender, caramelized bite, while the cilantro lime sauce offers a bright, herbaceous contrast that lifts the entire dish. Whether you serve it over grains, salad, or veggies, it’s a fast and elegant meal that delivers bold Mediterranean flavor in every bite.
Ideal for a light dinner, a romantic meal, or a dinner party appetizer—this recipe will impress without the stress.