Servings
Font
Back
0 from 12 votes

Garlic Butter Scallop Bowls

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

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

Ingredients

  • 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

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.