Whether you love it or loathe it, cilantro is packed with both antimicrobial and antibacterial properties. One study found that compounds in the herb were able to kill pathogens such as Salmonella, the cause of many food-borne illnesses.
- Prep Time
1½ lb sea scallops, muscles removed (see tip)
1 tsp sea salt, divided
½ tsp ground black pepper, divided
5 tbsp organic unsalted butter, softened, divided
1 tbsp avocado oil
2 tbsp finely chopped fresh cilantro
¼ tsp grated lime zest + 2 tsp fresh lime juice
1 clove garlic, minced
1. Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper. Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat. Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.
2. Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, cilantro, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.
3. Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.
Tip: Scallops have a tough muscle that holds them in their shells. To remove it, use your fingers and simply pull off the small tab of flesh running vertically down the edge.
- Serving Size: 1/4 of recipe
- Calories: 278
- Carbohydrate Content: 6 g
- Cholesterol Content: 79 mg
- Fat Content: 19 g
- Protein Content: 21 g
- Saturated Fat Content: 9 g
- Sodium Content: 756 mg
- Monounsaturated Fat Content: 7 g
- Polyunsaturated Fat Content: 1 g