Scallops with Lime, Cilantro, and Garlic
This is from my mother Pat, who is the best cook I know!
Servings: 4 people
Ingredients
- 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
Instructions
- 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.