Roasted Scallops with Plantain and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels elegant but comes together in under an hour. Scallops are naturally sweet and cook so quickly, making this perfect for a weeknight dinner that tastes restaurant quality. The cilantro lime butter adds brightness and richness, while the roasted plantains provide a lovely earthy sweetness that complements the seafood beautifully. Plus, scallops are packed with protein and selenium, which supports thyroid health. What I love most is how straightforward everything is to prepare, so you can focus on enjoying your meal rather than stressing over complicated techniques.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 2green plantains(peeled and cut into wedges)
- 5 tablespoonsolive oil
- 4 tablespoonsbutter(divided)
- 237 mlfresh cilantro(chopped)
- 2limes(juiced)
- 3garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the plantain wedges with 3 tablespoons of olive oil, half the salt, and black pepper. Spread them on a baking sheet in a single layer.
Tip: Cut plantains evenly so they roast at the same rate for consistent crispiness.
- 2
Place the plantain sheet in the oven and roast for 20-25 minutes, stirring halfway through, until golden brown and crispy at the edges.
- 3
While plantains roast, prepare the cilantro-lime butter by mixing softened butter with chopped cilantro, lime juice, minced garlic, and red pepper flakes in a small bowl.
Tip: Make this ahead of time and refrigerate until the scallops are ready to serve.
- 4
Pat the scallops completely dry with paper towels and season both sides with remaining salt, black pepper, and smoked paprika.
Tip: Dry scallops are essential for achieving a golden sear and caramelized crust.
- 5
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it just begins to smoke.
Tip: Use a heavy-bottomed skillet like cast iron or stainless steel for even heat distribution.
- 6
Carefully place the scallops in the hot skillet in a single layer and cook undisturbed for 3-4 minutes until they develop a golden brown crust on the bottom.
Tip: Resist the urge to move the scallops—this is how they get their signature sear.
- 7
Flip the scallops and cook for an additional 2-3 minutes on the other side until just cooked through. Transfer to a serving plate.
Tip: Scallops cook quickly; overcooked ones become rubbery, so watch carefully.
- 8
Arrange the roasted plantain wedges on a serving platter with the seared scallops. Top each scallop with a generous dollop of cilantro-lime butter and garnish with thinly sliced shallots.
Tip: The warm scallops will melt the butter into a luxurious sauce.
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