Sautéed Scallps with Sweet Chili-Lime Butter

Like always, sooooo good and sooooo easy!!!

2 lg limes

3T unsalted butter, room temp

1 1/2T Asian sweet chili sauce

1T minced green onion

salt

pepper

12 sea scallops, side muscles removed, patted dry

Using microplane, finely grate enough peel from limes to measure 2t. Cut one lime into wedges and reserve.

Mix butter, chili sauce, green onion, and lime peel in sm bowl. Season to tast with salt and pepper.

Sprinkle scallops with salt and pepper. Melt 1T butter mixture in lg nonstick skillet over med-high heat. Add scallops and cook just until opaque in center, about 2-3min per side.

Divide scallops onto plates and drop butter mix in sm dollops over scallops on each plate and squeeze lime wedges over.

* I used about 1T of chili sauce this time to make sure it wasn't too spicy:)