Sea scallops with lime and chili
4 servings
25 minutes
Sea scallops with lime and chili are a refined dish of world cuisine that combines the freshness of the sea with the spiciness of spices. The scallops, tender and sweet, undergo quick cooking while remaining juicy. Butter gives them a velvety texture, while garlic and ginger add depth of flavor. The heat of chili and citrus brightness of lime create a contrast that awakens the appetite. This dish pairs perfectly with rice that absorbs the aromatic juices. The recipe reflects culinary traditions where fresh seafood is combined with vibrant natural flavors. It is perfect for a light yet rich dinner highlighted by refreshing lime.
1
Trim the scallops and clean them from the black veins. Rinse and dry on paper towels. Separate the shell from the white flesh and cut the flesh in half into two circles.
- Sea scallops: 16 pieces
2
Finely chop the onion, crush the garlic clove, and grate the ginger and zest. Then, remove the seeds from the chili and chop it very finely.
- Spring onion: 1 bunch
- Garlic: 1 clove
- Ginger root: 1 tablespoon
- Chili pepper: 1 piece
- Lemon zest: 150 g
3
Heat oil in a pan. Add garlic and ginger and cook for 1 minute. Then add green onion and continue frying on high heat for about 1 more minute.
- Vegetable oil: 1 tablespoon
- Garlic: 1 clove
- Ginger root: 1 tablespoon
- Spring onion: 1 bunch
4
Add scallops to the pan. Cook on high heat for 5 minutes.
- Sea scallops: 16 pieces
5
As a final touch, add lime zest and juice to the pan and cook for another minute.
- Lemon zest: 150 g
- Lime juice: 3 tablespoons
6
Serve the dish hot with the juices from the pan, boiled rice, and garnished with lime wedges.
- Salt: to taste
- Ground black pepper: to taste
