📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 295kcal
Ingredients
- 12 large dry sea scallops patted very dry, about 1 lb; sub: large shrimp or bay scallops
- 3 tbsp unsalted butter sub: ghee or coconut oil
- 1 tbsp avocado oil sub: olive oil or clarified butter
- 1 small jalapeño finely minced; sub: serrano for more heat, poblano for less
- 2 tbsp fresh cilantro minced; sub: flat-leaf parsley
- 1/2 tsp lime zest sub: lemon zest
- Sea salt 1/2 tsp
- Freshly ground black pepper 1/4 tsp
Instructions
- Pre-heat & season: Heat a heavy skillet over medium-high until just smoking. Season scallops on both flat sides with salt & pepper.
- Sear: Add avocado oil; immediately arrange scallops flat-side down. Sear 2 min without moving until a deep golden crust forms. Flip; sear 1½ min more.
- Butter-baste: Reduce heat to medium. Add butter, jalapeño, and lime zest; spoon foaming butter over scallops for 30 sec. Remove scallops to plates.
- Finish sauce: Off heat, stir cilantro into the buttery pan juices. Taste for salt, then drizzle over scallops.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 24g | Fat: 22g
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About This Dish
Imagine plump sea scallops sizzling in a hot skillet until their caramelized tops crackle. A quick swirl of butter, fresh cilantro, and minced jalapeño floods the pan, basting each scallop in emerald-flecked richness.
Health Benefits
- Scallops provide lean, bioavailable protein.
- Butter provides the fat that makes this dish rich and satisfying.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)