Introduction
This recipe combines succulent scallops with flavorful cilantro lime rice and fresh pico de gallo, making for a delicious and refreshing dish. The garlic butter sauce adds a rich finish, enhancing the overall taste.
Detailed Ingredients with measures
For the scallops:
- 3 tablespoons unsalted butter, divided
- 1 pound scallops
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
For the cilantro lime rice:
- ⅔ cup white long grain rice
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 2 tablespoons freshly squeezed lime juice
For the pico de gallo:
- 2 Roma tomatoes, diced
- ¼ cup diced red onion
- ½ jalapeno, seeded and minced (optional)
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4
Instructions
1. Prepare the cilantro lime rice: Cook the rice according to package instructions. Once cooked, stir in the chopped cilantro, butter, pine nuts, and lime juice until the butter has melted. Set aside.
2. Prepare the pico de gallo: In a medium bowl, combine the diced tomatoes, red onion, jalapeno (if using), chopped cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
3. Cook the scallops: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Remove the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry. Season the scallops with salt and pepper to taste. Working in batches, add the scallops to the skillet in a single layer. Cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. Prepare the garlic butter sauce: Melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the lemon juice and season with salt and pepper to taste.
5. Assemble the bowls: Serve the cooked scallops immediately over the cilantro lime rice, topped with the pico de gallo. Drizzle the garlic butter sauce over the scallops and rice before serving.
Detailed Directions and Instructions
Prepare the cilantro lime rice:
– Cook the rice according to package instructions.
– Once cooked, stir in the chopped cilantro, butter, pine nuts, and lime juice until the butter has melted. Set aside.
Prepare the pico de gallo:
– In a medium bowl, combine the diced tomatoes, red onion, jalapeno (if using), chopped cilantro, and lime juice.
– Season with salt and pepper to taste. Set aside.
Cook the scallops:
– Melt 1 tablespoon of butter in a large skillet over medium-high heat.
– Remove the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry.
– Season the scallops with salt and pepper to taste.
– Working in batches, add the scallops to the skillet in a single layer. Cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
Prepare the garlic butter sauce:
– Melt the remaining 2 tablespoons of butter in the same skillet.
– Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
– Stir in the lemon juice and season with salt and pepper to taste.
Assemble the bowls:
– Serve the cooked scallops immediately over the cilantro lime rice, topped with the pico de gallo.
– Drizzle the garlic butter sauce over the scallops and rice before serving.
Notes
Cooking tips
– Ensure scallops are dry before cooking to achieve a nice sear.
– Adjust lime and lemon juice according to personal taste preference.
Serving suggestions
– This dish pairs well with fresh avocado slices or a side of sautéed vegetables.
Storage suggestions
– Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently before serving.
Cook techniques
Cooking Rice
To cook long grain rice, rinse it under cold water until the water runs clear to remove excess starch, which helps prevent it from becoming sticky. Combine the rinsed rice with the appropriate amount of water in a pot, bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and water is absorbed.
Preparing Pico de Gallo
Pico de gallo is a fresh salsa made from diced tomatoes, onions, and peppers. To prepare, dice the tomatoes and red onion uniformly to ensure consistent texture. If using jalapeños, remove the seeds to control the heat before mincing. Combine all ingredients in a bowl, season with salt and pepper, and let it sit to allow the flavors to meld.
Cooking Scallops
When cooking scallops, ensure they are patted dry to achieve a nice sear. Use a hot skillet and avoid overcrowding to maintain high heat, allowing the scallops to develop a golden crust. Flip once for even cooking, and only cook until they are golden brown and translucent in the center, usually about 1-2 minutes per side.
Making Garlic Butter Sauce
To create a garlic butter sauce, melt butter in a skillet, then add minced garlic and sauté until aromatic, being careful not to burn it. Stir in fresh lemon juice and season with salt and pepper for added flavor.
Assembling Bowls
To assemble the bowls, serve a portion of cilantro lime rice as the base, top it with cooked scallops, and add a generous scoop of pico de gallo. Drizzle the garlic butter sauce over the scallops and rice for a finishing touch.
FAQ
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking for the best results.
How can I make cilantro lime rice without using butter?
You can substitute the butter with olive oil or omit it entirely for a lighter version while still enjoying the flavors of cilantro and lime.
What if I don’t have fresh limes? Can I use bottled lime juice?
Yes, bottled lime juice can be used as a substitute for fresh lime juice, but fresh juice typically provides a brighter flavor.
How can I make pico de gallo spicier?
To increase the heat in pico de gallo, you can add more jalapeños or include other spicy peppers like serranos. Additionally, keeping some seeds in the peppers will enhance spiciness.
What sides would pair well with these scallops and rice?
Consider serving grilled vegetables, a fresh green salad, or garlic bread alongside these scallops and rice for a complete meal.
Conclusion
This dish beautifully combines the sweet and delicate flavors of scallops with the refreshing elements of cilantro lime rice and pico de gallo. The addition of the garlic butter sauce elevates the entire meal, making it an exquisite choice for a special occasion or a delightful weeknight dinner. Enjoy the balance of textures and flavors in each bite.
More recipes suggestions and combination
Grilled Shrimp Tacos
Use a similar pico de gallo and cilantro lime rice to top grilled shrimp marinated in lime and garlic.
Lemon Herb Chicken
Pair marinated, grilled chicken breast with cilantro lime rice and a side of fresh pico de gallo for a light and zesty meal.
Fish Tacos with Mango Salsa
Serve grilled white fish in corn tortillas, topped with mango salsa and cilantro lime rice for a tropical twist.
Vegetable Stir-Fry
Combine your favorite vegetables stir-fried in garlic and soy sauce, served with cilantro lime rice for a healthy vegetarian option.
Chili Lime Corn on the Cob
Grill corn on the cob and brush with a chili lime butter, serving it alongside scallops and cilantro lime rice for a vibrant plate.
