Sauteed Scallops With Sweet Chili Lime Butter

1. 1

   Using Microplane, finely grate enough peel from limes to measure 2 teaspoons. Cut one lime into wedges and reserve.

2. 2

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

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.