Garlic Butter Scallop Bowls

Name: Garlic Butter Scallop Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 pound scallops; Kosher salt and freshly ground black pepper; 3 cloves garlic; 2 tablespoons freshly squeezed lemon juice; Kosher salt and freshly ground black pepper; 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; ¼ cup diced red onion; ½ Jalapeño; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons freshly squeezed lime juice; Kosher salt and freshly ground black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
American, International

Garlic Butter Scallop Bowls

Iris Warren

Report

The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

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
Kosher salt and freshly ground black pepper to taste

For the cilantro lime rice

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

For the pico de gallo

2 roma tomatoes diced
¼ cup diced red onion
½ Jalapeño 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

Add to Shopping List

Instructions

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, rinse with cold water 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.