Lime Dill Scallops
Servings
2Serving size
6 ounces scallops with sauceThis recipe can easily be multiplied and makes great leftovers in sandwiches or salads.
Serve with Plain Mashed Potatoes [Plain Mashed Potatoes – Low Sodium Version] or Brown Rice or Brown Rice with Parsley AND Shredded Brussels Sprouts [Shredded Brussels Sprouts – Low Sodium Version] or Parmesan Squash or Herbed Zucchini or or Sauteed Leeks [Sauteed Leeks – Low Sodium Version].
Serve with Brown Rice
AND
Serve with Herbed Zucchini
Ingredients
| 1/2 lime yields Lime juice, raw |
| 2 Tbsp. Fresh dill |
| 1 Tbsp. Honey |
| 1/8 tsp. Salt |
| 1 Tbsp. Water |
| 2 Tbsp White wine |
| 1/16 tsp. Cayenne pepper (or to taste) |
| 12 Ounce Sea scallops |
| 1 Tbsp. Unsalted butter |
Instructions
Place the lime juice, fresh dill, honey, salt, water, white wine, cayenne pepper and pepper in a blender and process until smooth.
Place a large skillet over medium high heat.
Place the olive oil in the pan and swirl to coat the bottom of the pan.
When the pan is hot, add the scallops. The pan should be very hot, but the oil should not smoking. Adjust the heat to keep the pan from being too hot.
Cook on the first side for about 4 minutes.
When the scallops are lightly seared on one side, turn them over. They should release easily from the pan. If they do not, give them another minute and check again.
Cook for another 4 to 5 minutes and remove the scallops to the warm plates.
Add the lime juice mixture to the pan.
Add the butter.
Deglaze the pan, scraping the bottom of the pan to include the browned bits, and simmer the liquid reducing by about 1/2.
Serve with the sauce on top of the scallops.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Scallops are the perfect weeknight meal. They only take about ten minutes to cook and are really versatile. Scallops are low in fat and calories and high in great quality protein.
There are so many variations of this recipe that you might try. Replace the lime juice with fresh orange or grapefruit juice. Fresh basil works well with citrus as does fresh oregano. The slight spiciness from a pinch of cayenne could come from additional fresh pepper, a bit of ground fennel seed or ground cumin.