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Seared Scallops with Cilantro and Chili and Lime

The lemony flavors of the wine will complement the citrus used in the marinade and won’t overpower the light bodied scallops.


  • 10-20 Fresh Scallops depending on size
  • 3 tbs Chopped Cilantro
  • Juice of 3 limes
  • 1-2 tsp Chili Powder or Chipotle Powder (better if you can find it!)
  • Tortillas
  1. Blend the lime juice with the chili powder and chopped cilantro.
  2. Toss scallops in lime/chili mixture. Add water to cover if necessary and marinate for 2 hours or more.
  3. Grill over medium fire or sear in a hot pan until cooked through. Note previously frozen scallops will not sear! They release too much liquid while cooking, and never get a good sear.
  4. Serve with tortillas as an alternate to fajitas.


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