The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!
Garlic Butter Scallop Bowls
Rated 4.2 stars by 5 users
Ingredients
3 tablespoons unsalted butter, divided
-
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
Juice of 1/2 lemon
2/3 cup white long grain rice
1/4 cup chopped fresh cilantro leaves
2 tablespoons butter
2 tablespoons pine nuts
Juice of 1 lime
2 Roma tomatoes, diced
1/4 cup diced red onion
1/2 jalapeno, seeded and minced, optional
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
For the Cilantro Lime Rice
For the Pico de Gallo
Directions
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.
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.
Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops and thoroughly pat dry.
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
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.
Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.
Recipe Note
Recipe via Damn Delicious
