Best served immediately to maintain the scallops’ crisp exterior.
Leftover scallops can be stored in the fridge for up to 1 day, but the texture is best fresh.
Reheat gently over low heat; avoid microwaving to preserve texture.
Variations
Add a splash of coconut milk to the sauce for a creamy twist.
Serve over a bed of garlic butter pasta for a more filling meal.
Substitute parsley or basil for cilantro for a different flavor profile.
FAQ
Q: How do I know when scallops are cooked?
A: They should be opaque and firm but still tender. Overcooking makes them rubbery.
Q: Can I use frozen scallops?
A: Yes, but thaw completely and pat dry to ensure proper searing.
Q: Can I make the sauce ahead of time?
A: It’s best fresh, but lime juice, zest, and cilantro can be mixed in advance and added at the end of cooking.
Prep Time: 10 minutes | Cook Time: 6–8 minutes | Servings: 2–3
