Pan-Seared Scallops with Ginger and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 8 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Scallops with Ginger and Lime take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Scallops with Ginger and Lime?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Scallops with Ginger and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Scallops with Ginger and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Scallops with Ginger and Lime?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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