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Scallops with Lime, Cilantro, and Garlic

This is from my mother Pat, who is the best cook I know!
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4 people


  • 4-5 scallops per person 6 to 8 oz per person. Adjust to your needs
  • 1 large lime
  • 3 cloves garlic minced
  • 1/2 cup cilantro
  • 2 tbsp butter
  • 1/2 tbsp olive oil extra vrigin
  • 1 tbsp water


  • Heat over to 200 deg with a ceramic platter or plate in it. (will be used to keep the scallops warm while you make the sauce)
  • Wash scallops and take off the tough thingy and pat dry
  • Mince the garlic
  • Juice the lime and set aside.
  • With scissors cut up the cilantro into little bits (easier than cutting with a knife)
  • In a hot pan, melt 1 pat of butter with 1 teaspoon olive oil to cover the bottom of the pan
  • Add scallops and cook 2 min on each side
  • Put cooked scallops into the warm oven on a warm platter
  • In the same pan, add 1 tablespoon of butter and cook garlic
  • Turn pan off heat and add the juice of 1 lime and 1-2 tablespoons of water scraping up the bits on the bottom. The reason why you use the water is to cut the sharpness of the lime.
  • Take the platter out of the oven and drip the juice from the scallop platter into the pan
  • Add a little water to make it sirupy. in 30 seconds it will get sirupy
  • Add the cut up cilantro to the pan
  • Swirl in 1 tablespoon of butter which will melt because the pan is hot, but not cook, and stir all together to get a nice sauce
  • Serve the scallops immediately and ladle the sauce on top.