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.
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
- Fiber Content 0 g
- Protein Content 21 g
- Saturated Fat Content 9 g
- Sodium Content 756 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 1 g