Heat the olive oil in a non-stick frying pan or cast-iron pan over a medium high heat and cook the scallops for 2-3 minutes each side, until soft and slightly browned.
Whilst the scallop are cooking, chop the garlic and chilli finely and mix with the lime juice, coriander and seasoning.
Once the scallops are cooked, add the garlic and chilli mixture to the pan and allow to sizzle for a moment before pouring in the lime juice.
Cook for a few moments – you want the lime juice to cook down a little and for the garlic and chilli to infuse with the juice and oil from the pan.
Once the sauce has reduced, toss the reduced sauce over the scallops.
Serving Suggestions: Serve immediately with bread.