Fiesta Style Scallops
Bring bold, zesty flavors to your table with Fiesta Style Scallops—an irresistible seafood dish that’s as vibrant in taste as it is in color. Perfectly seared sea scallops are seasoned with chili powder and paired with a medley of sautéed bell peppers, corn, red onion, and jalapeño for a spicy-sweet flavor explosion. A touch of fresh lime juice, smoky paprika, and fragrant cilantro ties it all together, creating a dish that’s simultaneously fresh and indulgent. Ready in just 35 minutes, this skillet-cooked masterpiece is perfect for weeknight dinners or celebratory meals. Serve with optional avocado slices and lime wedges for a restaurant-quality finish to this crowd-pleasing fiesta of flavors!
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Recipe Information
Ingredients
- 1 lb large sea scallops
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp chili powder
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 red onion (diced)
- 1 jalapeño (seeded and minced)
- 1 cup corn kernels (fresh, canned, or thawed if frozen)
- 2 tbsp fresh lime juice
- 0.25 cup cilantro (chopped)
- 2 tbsp butter
- 0.5 tsp smoked paprika
- 1 avocado (optional, sliced for garnish)
- 4 lime wedges (for serving)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Remove the side muscle if still attached.
Season the scallops with 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 tsp of chili powder. Set aside.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
Sear the scallops in the skillet for 2-3 minutes on each side until golden brown and slightly opaque in the center. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining 1 tbsp of olive oil and 2 tbsp of butter.
Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
Stir in the diced red bell pepper, yellow bell pepper, red onion, jalapeño, and corn kernels. Cook for 4-5 minutes until the vegetables are tender but still vibrant.
Season the vegetables with the remaining 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/2 tsp of smoked paprika. Stir well.
Add the fresh lime juice and chopped cilantro to the vegetable mixture. Toss to combine and cook for another minute.
Return the seared scallops to the skillet and spoon some of the vegetable mixture over them. Let everything warm through for 1-2 minutes.
Serve the Fiesta Style Scallops warm, optionally garnished with sliced avocado and lime wedges on the side.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.2 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
