Grilled Scallops with Cassava Root Chips and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This dish came together on a whim when I had beautiful scallops on hand and wanted something special without spending hours in the kitchen. The best part? You can have everything ready in just 20 minutes and on the table in under an hour. Grilled scallops are naturally lean and packed with protein, while the cassava root chips give you a satisfying, crispy alternative to regular potatoes. The cilantro lime butter brings everything together with brightness and depth, making this feel like restaurant quality cooking right at home. It's elegant enough for guests but honestly so simple that weeknight dinners just got a whole lot more interesting.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ½ kgcassava root(peeled and cut into thin chips)
- 6 tablespoonsolive oil
- 4 tablespoonsbutter(softened)
- 59 mlfresh cilantro(finely chopped)
- 2lime(zested and juiced)
- 3garlic cloves(minced)
- 1red chili pepper(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Prepare the cassava chips by tossing the cut cassava root with 3 tablespoons of olive oil, salt, and paprika. Spread on a baking sheet and roast at 400°F for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Soak cassava chips in cold water for 10 minutes before drying to remove excess starch and achieve maximum crispiness.
- 2
While the cassava roasts, make the cilantro-lime butter by combining softened butter, chopped cilantro, lime zest, lime juice, minced garlic, and sliced chili pepper in a small bowl. Mix thoroughly and set aside.
Tip: Prepare the butter mixture ahead of time and refrigerate until the scallops are nearly ready to serve.
- 3
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Moisture is the enemy of a good sear; extra drying time ensures a beautiful golden crust.
- 4
Heat a grill pan or cast iron skillet over medium-high heat and add the remaining 3 tablespoons of olive oil.
Tip: The pan should be very hot before adding the scallops for a proper crust to form.
- 5
Once the oil is shimmering, carefully place the scallops in the pan in a single layer. Grill for 2-3 minutes on the first side without moving them, until a golden crust forms.
Tip: Resist the urge to flip or move the scallops; patience results in the best caramelization.
- 6
Flip the scallops and cook for another 2-3 minutes on the second side until opaque and just cooked through.
Tip: Scallops cook quickly and can become rubbery if overcooked, so watch them carefully.
- 7
Arrange the cassava chips on serving plates and top with the grilled scallops. Generously dollop the cilantro-lime butter over the scallops and allow it to melt over the warm shellfish.
Tip: The heat from the scallops will melt the butter and create a delicious sauce that pools on the plate.
- 8
Garnish with additional fresh cilantro and lime wedges, then serve immediately while the cassava is still crispy and the scallops are warm.
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