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+ servings
Cilantro Lime Butter Scallops
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These Cilantro Lime Butter Scallops are perfectly seared then topped off with a zesty citrus butter over top. A great seafood dinner!

Course: Main Course
Cuisine: American
Keyword: Cilantro Lime Butter Scallops
Servings: 2 people
Author: Derek Wolf
  • 12 Scallops patted dry
  • 2 tsp of Sea Salt
  • 2 tsp of Garlic Powder
  • 2 tsp of Black Pepper
  • 2 tbsp of Canola Oil
Butter Sauce:
  • 2 tbsp of Cilantro chopped
  • 3 tbsp of Butter unsalted
  • 1 tbsp of Minced Garlic
  • 1 tsp of Chili Flakes
  • 1 Whole Lime juiced
  • 2 tsp of White Vinegar
  • ½ tsp of Salt
  • ½ tsp of Black Pepper
  • ½ tsp of Garlic Powder
  • 2 tsp of Canola Oil
  1. In order to get a great sear on the scallops, pat them dry the night before and place them in the fridge for 2-3 hours uncovered. Once they are dry, mix the salt, pepper and garlic. Season the scallops on all sides and place back into the fridge until the fire is ready.
  2. Preheat your fire to high heat (around 425F). Add your cast iron skillet over the coals 1-2 minutes before cooking with 2 tbsp of canola oil. Add another basting skillet to a cooler side of the skillet as well to preheat.
  3. Add the scallops to the skillet. You should hear an audible sizzling sound as they hit the skillet. Let them cook for 1-1.5 minutes per side letting them sear and caramelize to your desired likeness. Once they are done, pull them off and let them rest for 2-3 minutes.
  4. In the basting skillet, add some oil with the minced garlic. Let cook for 30 seconds to brown, then add the red chili flakes and lime juice. Mix everything in the skillet, then add the rest of the ingredients. Add the butter last to the skillet and let it melt slowly. Let the butter mixture cook for 1-2 minutes until fully melted, then pull it off immediately.
  5. Spoon the butter over the top of the cooked scallops. Serve and enjoy!