Description
This buttery Mexican-style scallop recipe is seared to golden perfection with garlic and lime. Simple, rich, and full of ocean flavor.
Ingredients
1 lb callo de hacha (dry scallops)
2 tbsp vegan butter or unsalted butter
1 tbsp olive oil
3 garlic cloves, thinly sliced
Juice of 1 lime
1 tsp sea salt
Fresh ground black pepper
Fresh parsley or cilantro for garnish
Instructions
1. Pat the scallops completely dry with a towel and season lightly with salt and pepper.
2. Heat a skillet over medium-high. Add olive oil and 1 tbsp of the butter.
3. Sear the scallops for 90 seconds on one side until golden brown.
4. Flip them gently. Add remaining butter and garlic. Baste scallops in the butter for 60–90 seconds.
5. Squeeze in lime juice and swirl to coat. Remove from heat.
6. Plate with herbs and serve immediately with rice or tortillas.
Notes
Use dry-packed scallops for best sear.
For vegan version, use plant-based butter and pair with mushroom or heart of palm alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 4 scallops
- Calories: 290
- Sugar: 0g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 50mg
Keywords: callo de hacha a la mantequilla, scallops, buttered scallops, Mexican scallop recipe