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Fresh tomatoes, creamy butter, and tangy lime come together in this quick scallop dinner that’s anything but ordinary. The light tomato sauce has an Asian‑fusion twist thanks to fish sauce, cilantro, and lime zest, giving it an umami quality you won’t find in other scallop and tomato sauce recipes.
With just a bit of prep, you can have these scallops on the table in 30 minutes. To make sure you enjoy every drop of the yummy sauce, serve them over pearl couscous (pictured), or steamed rice. Add a lime wedge and you’ve got a weeknight dinner that feels special without a lot of fuss.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SEA SCALLOPS: Thanks to their large size and firm texture sea scallops are best for searing. Look for dry or dry‑pack scallops. They’ll caramelize well without releasing excess liquid.
FRESH CILANTRO: Cilantro adds a bright, citrusy note that works well with the lime and tomatoes. If you’re not a cilantro fan, fresh basil or parsley are good stand‑ins.
FISH SAUCE: Just a small amount of fish sauce brings a deep umami note. If you prefer, swap in soy sauce, ponzu, or tamari for a slightly different but still flavorful result.
Prep Overview
How to Make Scallops with Tomato-Lime Butter
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by blending the diced tomatoes with lime juice, lime zest, fish sauce, and a pinch of sugar until smooth. Once that’s ready to go, sauté garlic in butter, then stir in the puréed sauce for a quick simmer before setting it aside.
Next comes the scallops. Pat them dry, season, sear until golden on both sides, then transfer to a plate. Quickly add the halved grape tomatoes to the pan and combine them with the savory pan juices left by the scallops.
Finish the sauce by adding the tomato‑lime purée back to the skillet, along with scallions and cilantro. Spoon the sauce and tomatoes over your couscous or rice, top with the scallops, and garnish with more cilantro and a lime wedge.
TESTED TIP: When searing scallops, add them to the pan in a clockwise pattern starting at the 12‑o’clock position. This way, you’ll know exactly which ones to turn first for even cooking.
Scallop Recipes with International Flair
If you enjoy the bright, bold flavors in this scallop dish, you might like exploring other globally‑inspired takes on scallops. Try our Scallops and Pasta with White Wine Butter, an Italian‑style dish featuring angel hair pasta, grape tomatoes, and sautéed spinach. For Spanish flair, Pan‑Seared Scallops with Roasted Red Pepper Sauce pairs sweet scallops with a bold, smoky sauce. Southern‑style Seared Scallops with Creamy Bacon Grits combines them with comforting grits and fresh corn. Or go Thai with Thai Sweet Chili and Orange Scallops, glazed in a tangy‑sweet sauce of chili and citrus.
Seared Scallops with Tomato Lime Butter Sauce
Ingredients
- 1 lb sea scallops, dry or dry pack
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 pint grape or cherry tomatoes, halved
- 1 small bunch scallions, sliced
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro, divided
- 4 servings cooked pearl couscous, or steamed rice
- 4 Lime wedges for garnish, (optional)
For the tomato-lime purée:
- 1 cup canned diced tomatoes, undrained
- 1 tablespoon fish sauce, or soy sauce
- Juice and zest of 1 lime
- Pinch of sugar
Instructions
- Prep the scallops: Pat them dry with paper towels, season both sides with salt and pepper and set aside.
- Make the tomato-lime purée: In a blender or food processor, combine diced tomatoes, fish sauce, lime juice, lime zest, and sugar. Blend until smooth.
- Cook the sauce: In a small saucepan over medium heat, melt 3 tablespoons of the butter until foamy. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomato-lime purée and simmer for one minute. Season to taste with salt and pepper, remove from the heat and set aside.
- Sear the scallops: In a large skillet over medium‑high heat, melt the remaining 1 tablespoon of butter with the olive oil. Add the scallops, one at a time, and cook for 1 to 1-1/2 minutes per side (depending on size). As the scallops finish cooking, use tongs to individually transfer them to a plate to avoid overcooking.
- Cook the tomatoes: Quickly add the halved grape tomatoes to the same skillet and combine them with the pan juices from the scallops. Continue cooking until the tomatoes have softened, about 4 minutes.
- Finish the sauce: Reduce heat to medium, stir in the reserved tomato‑lime sauce, and cook for 1 minute. Add the scallions and cook 30 seconds more. Stir in half the cilantro.
- Serve and garnish: Spoon couscous or rice onto plates. Top with sauce and tomatoes, arrange scallops over the top, and drizzle with more sauce. Garnish with remaining cilantro and lime wedges if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this tomato sauce! I make this recipe with brown rice, and the last time I doubled the sauce quantity, froze half and served it on broiled mahi mahi the following week.
Hi Carolyn,
Thanks for taking the time to let us know you like this recipe. Good idea to double up on the sauce!
This recipe was delicious – my kids even liked it and they usually won’t eat seafood or fish.