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    • Pan-Fried Scallops With Lime & Coriander

    Mark Sharron
    Easy
    8 minutes
    2
    Sautéed scallops are a healthy dish with a little bit of kick. Add zesty lime, chilli, and coriander for a special touch.
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    Ingredients

    • 8 scallops
    • 1 tablespoon olive oil
    • 2 large garlic cloves, finely chopped
    • 1 teaspoon fresh red chilli, chopped
    • lime juice
    • chopped coriander
    • salt and pepper to taste

    Method

    • Step-by-step Method: Pan-Fried Scallops With Lime & Coriander
    • Pat scallops dry with kitchen paper to remove excess moisture
    • Season both sides of scallops with salt and pepper
    • Pour olive oil into a cold non-stick pan
    • Set pan over medium-high heat and allow oil to heat until just shimmering
    • Place scallops in the pan, spacing them apart
    • Sear scallops undisturbed for 1–1.5 minutes until golden at edges
    • Flip scallops gently and sear second side for 1–1.5 minutes until just opaque
    • Remove scallops from pan and set aside, keeping warm
    • Lower heat slightly, add chopped garlic and fresh red chilli to pan
    • Stir-fry garlic and chilli for 20–30 seconds until fragrant, do not brown
    • Add a squeeze of fresh lime juice to deglaze, stirring to lift flavors from pan
    • Return scallops to pan for 10 seconds, rolling them gently in lime, garlic, and chilli mixture
    • Plate scallops immediately in a neat circle or line on a warm plate
    • Spoon over any pan juices
    • Scatter chopped coriander generously over scallops
    • Serve immediately with extra lime wedges if desired