Garlic Butter Scallop Bowls - The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

The butteriest, garlicky scallop recipe ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Garlic Butter Scallop Bowls - The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Say hello to your summer diet of 2018.

I’ve taken my favorite garlicky lemon butter scallops and turned them into the best summer bowl ever.

Made with a simple yet completely homemade zesty cilantro lime rice and pico de gallo!

Now both the rice and pico de gallo can be made ahead of time so you can cook the scallops right before serving, which takes less than 10 minutes.

I know. It’s super quick. I always have you guys taken care of, right?

Just be sure to use up every single drop of the garlic butter sauce. We can’t let any of that go to waste!

Garlic Butter Scallop Bowls - The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

Garlic Butter Scallop Bowls

The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!

20 minutes25 minutes

Ingredients:

  • 3 tablespoons unsalted butter, divided
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper, to taste

For the cilantro lime rice

  • 2/3 cup white long grain rice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • Juice of 1 lime

For the pico de gallo

  • 2 Roma tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 jalapeno, seeded and minced, optional
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.
  2. To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat.
  4. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  5. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  6. Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  7. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

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