Pan-Seared Scallops with Ginger and Lime

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

This Asian-inspired seafood recipe, ready in about 18 minutes, pairs sea scallops, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, patted dry sea scallops
• 2 tbsp avocado oil
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1, cut into wedges lime
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat scallops dry with paper towels. Season evenly with 1/4 tsp salt and 1/8 tsp black pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add scallops in a single layer, leaving space between each. Cook undisturbed for 2-3 minutes until golden brown on bottom, then flip and cook for 2-3 minutes until just opaque and cooked through.
3. Step 3: Remove scallops from skillet and set aside. Add grated ginger and minced garlic to skillet, cooking for 1 minute until fragrant. Squeeze juice from 1 lime wedge into skillet, then return scallops to coat. Cook for 30 seconds more, then remove from heat. Garnish with additional lime wedges and chopped cilantro.