Place a large skillet (preferably stainless steel or cast iron) over medium-high heat.
Add the olive oil and let it get hot until it shimmers. Then, add the butter and allow it to melt, creating a flavorful base for searing.
3. Sear the Scallops
Gently place the scallops in the hot pan, leaving space between them so they don’t overcrowd.
Cook without moving them for 2 to 3 minutes on one side until a golden-brown crust forms.
Flip the scallops carefully and cook for another 1 to 2 minutes on the other side. The scallops should be opaque in the center but still tender. Remove them from the pan and set aside on a plate.
4. Make the Lime Cilantro Sauce
In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).
Pour in the fresh lime juice, stirring to deglaze the pan and release all the flavorful bits stuck to the bottom.
Add lime zest and stir for another 1–2 minutes until the sauce slightly thickens.
Remove from heat and stir in the fresh cilantro for a vibrant finish.
5. Combine and Serve
Return the scallops to the pan and spoon the zesty lime cilantro sauce over them.
Serve immediately while still hot, garnished with extra cilantro and lime wedges if desired.
Serving Suggestions
With Rice or Quinoa: Serve the scallops over a bed of fluffy jasmine rice, cilantro-lime rice, or quinoa to soak up the sauce.
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