Recipe information
Total Time
25 minutes
Yield
2 Servings
Ingredients
2
large limes
3
tablespoons unsalted butter, room temperature
1
1/2 tablespoons Asian sweet chili sauce
1
tablespoon minced green onion
12
sea scallops, side muscles removed, patted dry
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Preparation
Step 1
Using Microplane, finely grate enough peel from limes to measure 2 teaspoons. Cut one lime into wedges and reserve.
Step 2
Mix butter, chili sauce, green onion, and lime peel in small bowl. Season to taste with salt and pepper.
Step 3
Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter mixture in large nonstick skillet over medium-high heat. Add scallops and cook just until opaque in center, 2 to 3 minutes per side.
Step 4
Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 398.3 %Calories from Fat 41.4 Fat (g) 18.3 Saturated Fat (g) 10.7 Cholesterol (mg) 124.5 Carbohydrates (g) 16.7 Dietary Fiber (g) 2.1 Total Sugars (g) 3.1 Net Carbs (g) 14.6 Protein (g) 40.4 Sodium (mg) 749.2