Cilantro Scallops

Name: Cilantro Scallops
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters chopped fresh cilantro; 4 cloves garlic, minced; 59 milliliters fresh lime juice; 6 servings Lime wedges, for serving; 1 Tbsp low-sodium soy sauce; 59 milliliters olive oil; 1 Tbsp crushed dried red chile flakes; 6 servings Salt and freshly ground black pepper; 454 grams sea scallops (12 to 15)

This recipe makes 6 servings with 93 calories, 1g of protein, and 9g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up cilantro, garlic, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic.

Ingredients you will need

Red Pepper Flakes

Lime Juice

Olive Oil

Soy Sauce

Cilantro

Garlic

Equipment you will use

Bowl

Sprinkle the scallops with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

Ingredients you will need

Marinade

Scallops

Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

Ingredients you will need

Lime Wedge

Marinade

Scallops

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

chopped fresh cilantro 4cloves

garlic, minced 59milliliters

fresh lime juice 6servings

Lime wedges, for serving 1Tbsp

low-sodium soy sauce 59milliliters

olive oil 1Tbsp

crushed dried red chile flakes 6servings

Salt and freshly ground black pepper 454grams

sea scallops (12 to 15)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.