Pan-Seared Scallops with Ginger and Lime
Elegant seared scallops with a zesty ginger-lime glaze, ready in under 10 minutes. This asian-inspired seafood ready in about 18 minutes pairs patted dry sea scallops, avocado oil, grated 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep patted dry sea scallops from drying out.
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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
