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Garlic Butter Scallop Bowls
5 from 12 votes

Garlic Butter Scallop Bowls

Garlic Butter Scallop Bowls combine seared scallops with fragrant garlic butter, served over cilantro lime rice and fresh pico de gallo. The scallops are cooked until golden brown with a tender center and are complemented by a citrusy butter sauce. The rice is fluffy and aromatic with lime and cilantro, enhanced by pine nuts for texture. Fresh pico de gallo adds brightness and a slight kick, making this a well-rounded seafood meal.

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

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

    Cup of Yum
  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.
  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.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat.
  4. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  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.
  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.
  7. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.