Pan-fried scallops with lime & coriander

Pan-fried scallops with lime & coriander

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Cook: 2 mins Ready in 10-15 mins

Easy

Serves 2 as a starter
For a healthy-yet-special starter, try Jo Pratt's zesty scallops

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6-8 scallops
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large chopped garlic clove
  • 1 tsp chopped fresh red chilli
  • juice of half a lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • roughly chopped coriander
  • salt and pepper

Method

  1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.

  2. Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (44)

katcatmur's picture
5

Such a great and easy recipe. We cooked the scallops for more than a minute either side until they were golden - and they came out beautifully. We used dried chilli flakes as that's all we had. Perfect starter!

LaurenceCarr's picture
3.75

I made this with chilli oil (instead of fresh chillies) spring onions and shallots and Mange tout. Turned out very nicely

Raspberrymoustache's picture

Absolutely delicious! Completely fool proof!

chefbf's picture

Just made these as a starter and they were so easy and tasty! Put them on a bed of rocket and they went down really well.

paulw1061's picture
5

This is a most excellent and easy dish, which would make a great starter or snack, a fab dish for a summer dinner party! Minimum effort and maximum effect! A true regular in our house now. We cannot recommend this highly enough.

juliafrancis's picture
5

Fabulous! Added fresh spinach at the end for a minute or so... Served on a bed of the spinach with fresh wholemeal bread to soak up the juice! Not much juice I agree! x

jane18x's picture
3

Made this dish for my mother and father, it was awful dry there wasn't enough pan juices to drizzle over the scallops. I used the juice of 1 lime and it was simply not enough would NOT recommend!!!

LaurenceCarr's picture
3.75

Think you must have done something wrong as everyone else rates this very highly.

jane18x's picture
3

Made this dish for my mother and father, it was awful dry there wasn't enough pan juices to drizzle over the scallops. I used the juice of 1 lime and it was simply not enough would NOT recommend!!!

schube1983's picture

I loved this! I added extra chilli for more of a kick!

bumble06's picture
5

This was wonderful. Will do it again.

pikeja's picture

Yum yum yum, very easy to cook but impressive starter

katie_besson's picture
5

perfect scallops, very balanced taste of the sauce!

louisebermo's picture
5

Delicious and so easy!!

captain_ovlov's picture

I just adore scallops (and queenies).

Have you tried them steam Chinese-style? Absolutley delicious:

As many scallops as you think you may be able to manage!
1-2 cloves Garlic (crushed)
Ginger (finely shredded)
Light soy sauce (not too much)
Spring onions, finely chopped
Sesame oil

Steamer (or place an upturned bowl in a lidded saucepan with a plate on top)

Prepare and clean the scallops (if large, slice in two horizontally)

Place on plate, sprinkle with ginger, spring onion and garlic. Add Soy sauce (in moderation) and sesame oil (to taste; I love it).

Stems for about 4 - 5 minutes. Serve instantly and devour with gusto!
Yum.
I had these ages ago in Singapore, and I remember them with great affection.
A regular family favourite [You can sprinkle with chopped coriander leaves for extra exotic flavour!]

Enjoy!

sjampack's picture
5

What a gorgeous dish!!
So easy and takes no time.
My boyfriend is bit of a wuss when it comes to spice so I omitted the red chili,
however I still added two pinches of chili flakes just to give it that little bit of kick (wasn't really spicy though)
the result was beautiful.
Will definitely make it over and over again in the future!

sammer_roo's picture
5

My boyfriend cooked this for me as a starter served on a bed of rocket. An lovely fresh dish!!

acw4077's picture
5

All the family loved it, served with salad leaves & used pan juices as a dressing, also replaced corriander with parsley

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…