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|Butter, room temperature
|Asian sweet chili sauce
||1 ½ tablespoon
|Minced green onion
- Using microplane, finely grate enough peel from the limes to measure 2 teaspoons. Cut one lime into wedges and reserve.
- Mix butter, chili sauce, green onion, and lime peel in small bowl. Season to taste with salt and pepper.
- Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter mixture in ;arge nonstick skillet over medium-high heat. Add scallops and cook just until opaque in center, 2 to 3 minutes per side.
- Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on wach plate and squeeze lime wedges over.