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Lime & Mint Scallops with Red Onion


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Rate this recipe 4.6/5 (10 Votes)


  • 1 cup shucked or frozen peas
  • 1/2 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground pepper
  • 12 large sea scallops
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion minced



Step 1

1. Blanch peas in a pot of boiling salted water, 3 minutes. Drain immediately; shock in a bowl of Ice water. Drain; transfer peas to a food processor. Add mint leaves and lime juice; pulse a few times until mixture is somewhat chunky . Season with a pinch of salt & pepper to taste. Cover; keep at room temperature or refrigerate until ready to use.

2. Heat a large non-stick skillet over med-high heat; Add 1 Tablespoon olive oil and onion. Cook until onion begins to carmelize, 5-7 minutes. Transfer to a bowl ; keep warm.

3. Pat scallops dry with paper towel; season with salt & pepper. If skillet is dry, add remaining 1 Tablespoon olive oil. Add scallops; if they don't fit all at once, cook in 2 or 3 batches. Cook scallops until they have a nice sear and are golden brown, 2-3 minutes on each side.

4. To serve, divide carmelized onions amoung 4 plates. Top with 3 scallops each. Spoon a tablespoon of mint topping over each scallop.


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