Pan-fried scallops with lime & coriander

Pan-fried scallops with lime & coriander

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(45 ratings)

Cook: 2 mins Ready in 10-15 mins


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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 6-8 scallops


    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 cloves
  • 1 tsp chopped fresh red chilli
  • juice of half a lime



    The same shape, but smaller than…

  • roughly chopped coriander
  • salt and pepper


  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.

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Comments, questions and tips

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5th Jan, 2013
I loved this! I added extra chilli for more of a kick!
13th Oct, 2012
This was wonderful. Will do it again.
24th Sep, 2012
Yum yum yum, very easy to cook but impressive starter
10th Sep, 2012
perfect scallops, very balanced taste of the sauce!
1st Sep, 2012
Delicious and so easy!!
4th Aug, 2012
Nice and easy
15th May, 2012
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!
24th Jan, 2012
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!
26th Nov, 2011
My boyfriend cooked this for me as a starter served on a bed of rocket. An lovely fresh dish!!
12th Nov, 2011
All the family loved it, served with salad leaves & used pan juices as a dressing, also replaced corriander with parsley


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