Sauteed Scallops with Sweet Chili-Lime Butter - Northern Michigan's News Leader

Sauteed Scallops with Sweet Chili-Lime Butter

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2 large Limes
3 tbs Unsalted butter
1 1/2 tbs Asian sweet chili sauce
1 tbs Green onion (minced)
12 Sea scallops
Finely grate enough peel from limes to measure 2 teaspoons. Cut one lime into wedges and reserve.

Mix butter, chili sauce, onion and lime peel in small bowl. Season to taste with salt and pepper.

Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter mixture in large nonstick skillet over medium-high heat. Add scallops and cook until just opaque in center, 2-3 minutes per side.

Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.