Garlic Butter Scallop Bowls
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 3 tablespoons unsalted butter, divided
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- ⅔ cup white long grain rice
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 2 tablespoons freshly squeezed lime juice
- 2 Roma tomatoes, diced
- ¼ cup diced red onion
- ½ jalapeno, seeded and minced, optional
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.
Step 2
To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.
Step 3
Melt 1 tablespoon butter in a large skillet over medium high heat.
Step 4
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Step 5
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Step 6
Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Step 7
Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.
Step 8
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Chef's notes
Ensure to use every drop of the garlic butter sauce for maximum flavor.
