Lime Parmesan Scallops

This four ingredient recipe for lime parmesan scallops is so easy and speedy to make, and you won’t believe the dinner party level deliciousness!

The Southern husband was looking over my shoulder a couple of minutes ago as I was getting this post for lime parmesan scallops ready, and I honestly think he was considering asking me if we could have these for lunch RIGHT THIS MINUTE.

Scallops are his absolute fave, and he adores this recipe for the seared on the outside, tender on the inside sweet scallop flavor, zinged up with lime juice and with some savory parmesan cheese finishing everything off.

I like scallops just fine, but one of the things I also love about this recipe is that it is ready in under 15 minutes.

Yep. 4 ingredients. 15 minutes. Dinner Party Level Dinner. It’s a dream come true for both of us!

And speaking of dreams come true, I wanted to give you guys a peek at one of my very favorite Christmas presents that I have now used approximately 349,231 times already.

It’s called an Ember, and it is basically a mug that is controlled by your phone, and keeps your beverage of choice totally, perfectly hot for an hour on if it is off its cute charging saucer…or indefinitely if you keep it next to you on the charger.

Coffee, tea (raises hand), cocoa…you name it, it keeps it at the perfect temperature while you spend ages curled up in a chair with one of your favorite books.

And if you are making lime parmesan scallops for supper, you have that much extra time to lounge around drinking tea!

Okay, let’s talk scallops. You want the big ones – sea scallops – for this recipe, and if you can get ’em, you want dry scallops.

What’s the difference between wet and dry scallops?

Good question, because they all look kinda wet, right? Wet scallops have been treated with chemicals that keep them fresher longer. They are perfectly ok to eat, but they do have a little of that chemical taste.

Dry scallops are ones that go straight from being harvested to the store, and while they are best used that day, they have only the sweet scallop taste. So ask for the dry ones – most supermarkets carry them now.

How much is a serving of scallops?

Well, if you are the Southern husband, about 533. But most folks will be just fine with anywhere from 3 to 5 scallops. I usually buy them by the amount, not the pound – as in, “may I please have 8 dry sea scallops?”

What to serve with scallops?

If you are making a scallop recipe like this one, the sky is the limit in terms of side dishes! If we want a lighter supper we make roasted green beans or steamed asparagus.

If we are feeling hungrier, I will serve them over rice or polenta. One way or the other, I make sure some of the pan sauce from cooking the scallops gets drizzled over whatever is on the side!

Here’s how you make lime parmesan scallops!

Heat 4 tablespoons of butter over medium high heat in a large skillet (a cast iron skillet works great if you have one!).

When the butter is melted, add 8 sea scallops and sear them without moving them for 3 minutes. The without moving them part is essential to get that nice crusty sear on the outside.

After 3 minutes, turn the scallops over and let them sear for 2 minutes on the other side.  While they are cooking, add the juice from one lime, and spoon the melted butter lime juice over the scallops as they cook.

Remove the scallops and place on warmed dinner plates.  Pour the pan drippings over the top and garnish with lime zest, some parmesan cheese and freshly ground pepper.

Can you hear the Southern husband working up his pitch for scallops? I think I am going to propose a trade – scallops for taking down the Christmas tree. :)

Love, Kate

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