Chili-Lime Seared Scallops with Cilantro Rice & Avocado

Chili-Lime Seared Scallops with Cilantro Rice & Avocado

Serves: 2–3
Total time: ~30 minutes
Vibe: Spicy, citrusy, buttery, fresh

Ingredients

Scallops

• 12 large sea scallops (dry-packed if possible)

• 1 tbsp neutral oil (avocado or grapeseed)

• 1 tbsp butter

• Salt, to taste

Chili-Lime Glaze

• 2 tbsp honey (or maple syrup)

• 1½ tbsp soy sauce or tamari

• Zest of 1 lime

• 1 tbsp fresh lime juice

• 1 tsp chili flakes (adjust to heat preference)

• 1 small garlic clove, finely grated

Cilantro Rice

• 1 cup jasmine rice

• 1½ cups water or chicken broth

• ½ tsp salt

• 1 tbsp olive oil or butter

• ¼ cup finely chopped cilantro

• 1 tbsp lime juice

Avocado Topping

• 1 ripe avocado, sliced or cubed

• Pinch of salt

• Squeeze of lime juice

Chili Oil Drizzle (Optional but 🔥)

• 2 tbsp olive oil

• 1 tsp chili flakes

• ½ tsp smoked paprika

Garnish

• Fresh cilantro leaves

• Extra chili flakes

Instructions

1. Cook the Rice

1. Rinse rice until water runs mostly clear.

2. Combine rice, water (or broth), salt, and oil in a saucepan.

3. Bring to a boil, cover, and reduce to low.

4. Cook 15 minutes, then remove from heat and rest (covered) 5 minutes.

5. Fluff with a fork and stir in cilantro and lime juice.

   • Keep warm.

2. Make the Chili-Lime Glaze

1. In a small bowl, whisk together:

   • Honey

   • Soy sauce

   • Lime zest & juice

   • Chili flakes

   • Garlic

2. Set aside.

3. Prep the Scallops (Critical Step)

1. Pat scallops very dry with paper towels.

2. Lightly salt both sides.

   • Moisture = no crust, so be thorough.

4. Sear the Scallops

1. Heat a heavy skillet (cast iron preferred) over medium-high heat.

2. Add oil and let it shimmer.

3. Place scallops in the pan without crowding.

4. Sear 2–3 minutes per side, untouched, until deeply golden.

5. Add butter during the last minute and baste.

5. Glaze the Scallops

1. Reduce heat to medium-low.

2. Pour chili-lime glaze into the pan.

3. Spoon glaze over scallops for 30–45 seconds, until glossy and slightly thickened.

4. Remove from heat immediately (don’t overcook!).

6. Quick Chili Oil (Optional)

1. Warm olive oil in a small pan over low heat.

2. Add chili flakes and smoked paprika.

3. Heat gently for 30–60 seconds, then remove from heat.

Assembly

1. Spoon cilantro rice onto plates and lightly press into a mound.

2. Top with scallops.

3. Drizzle pan glaze over everything.

4. Add avocado slices on top.

5. Finish with chili oil, cilantro, and extra chili flakes.

Pro Tips

• Scallops should be translucent inside, not rubbery.

• If your glaze thickens too fast, splash in 1–2 tbsp water.

• Want extra richness? Add a tiny splash of coconut milk to the glaze.