Garlic Butter Scallop Bowls — Damn Delicious

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Garlic Butter Scallop Bowls

The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Say hello to your summer diet of 2018.

I’ve taken my favorite garlicky lemon butter scallops and turned them into the best summer bowl ever.

Made with a simple yet completely homemade zesty cilantro lime rice and pico de gallo!

Now both the rice and pico de gallo can be made ahead of time so you can cook the scallops right before serving, which takes less than 10 minutes.

I know. It’s super quick. I always have you guys taken care of, right?

Just be sure to use up every single drop of the garlic butter sauce. We can’t let any of that go to waste!

Garlic Butter Scallop Bowls

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Ingredients:

  • 3 tablespoons unsalted butter, divided
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper, to taste

For the cilantro lime rice

  • 2/3 cup white long grain rice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • Juice of 1 lime

For the pico de gallo

  • 2 Roma tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 jalapeno, seeded and minced, optional
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.
  2. To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat.
  4. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  5. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  6. Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  7. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

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15 comments

This looks so fresh and beautiful! I need this in my life asap!

Garlic butter is perfect for scallops. I really like the combo with the cilantro-lime rice.

gorgeous, what a wonderful recipe, great for summer too, and love the garlic-scallops pairing for the flavor combo, so thank you!

This recipe sounds wonderful but just to get it right: If I do the rice before, can I warm it up in the microwave?

I WISH YOU WOULD INCLUDE THE NUTRITION INFO WITH ALL YOUR RECIPES.

YOU’RE AN AMAZING COOK!

Thank you Betty! We do try but unfortunately it’s not available for all recipes at this time. We recommend you use free online sources to obtain such information. Hope that helps!

My favorite receipe so far is the Red lobster shrimp scampi

Love, Love, Love this recipe. I swapped out long grain rice for cauliflower rice. It worked perfectly. This one is definitely going into the rotation.

Yum! Great modification!

YUMMY!! we made this for dinner and loved it so much we want to make it again soon!!

I’m so glad! It’s one of my summertime favorites!

I really enjoyed this recipe–it was so fresh tasting! I do have one question though. When I tried making the garlic butter, it turned into a burnt mess after I added the garlic and lemon juice. I only cooked the garlic for about 30 seconds. Then I remembered the same thing happened when I tried making your original scallop recipe. Would you suggest turning down the heat and letting the pan cool off for a bit before adding the garlic? The recipe was still really good without the garlic butter, but I want to make it work sometime.

Hi Bridget! It sounds like your pan is too hot so yes, turning down the heat may be best.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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