Garlic Butter Scallop Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American, International
Garlic Butter Scallop Bowls
Description
Garlic Butter Scallop Bowls feature scallops quickly seared in butter until they develop a golden crust but remain translucent inside. The scallops are then finished with a garlic and lemon butter sauce that adds richness and acidity. The dish is served atop cilantro lime rice, which is cooked with butter and pine nuts, offering a buttery, slightly nutty flavor paired with fresh herb and citrus notes. A fresh pico de gallo made from tomatoes, red onion, cilantro, jalapeño, and lime juice introduces a crisp, tangy contrast to the tender scallops and creamy rice. Combined, these elements deliver a balanced dish with varied textures and flavors.
The scallops' searing develops a mild caramelization, while the fresh herbs and citrus in the rice and pico keep the dish feeling bright and light. This combination suits a seafood meal where balance between richness and freshness is desired. The recipe includes seasoning scallops well and careful cooking to avoid overcooking.
The method advises removing the scallop side muscle before cooking for tenderness and suggests cooking rice according to package instructions before mixing in fresh ingredients. The preparation of pico de gallo is straightforward, providing a fresh topping or side. The use of butter in both the scallop cooking and rice flavoring adds a cohesive richness to the bowl.
Ingredients
- 3 tablespoons butter divided, unsalted
- 1 pound scallops
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 2 tablespoons lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the cilantro lime rice
- ⅔ cup long grain white rice
- ¼ cup cilantro fresh, chopped leaves
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 2 tablespoons lime juice freshly squeezed
For the pico de gallo
- 2 Roma tomato diced
- ¼ cup red onion diced
- ½ jalapeño seeded and minced, optional
- 2 tablespoons cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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