ThaiMedium · Hot
Coconut Lime Scallop Skewers with Butter
Tender scallops threaded on skewers, marinated in lime and coconut oil, seared to caramelized perfection, and finished with a rich butter baste. A tropical twist on classic skewer cooking with smoky char and bright citrus.
Prep
15 min
Cook
12 min
Total
27 min
Method
1
Combine 2 tbsp lime juice, coconut oil, salt, and black pepper in a small bowl. Whisk until fully emulsified.
2
Pat scallops dry with paper towels and place in a shallow dish. Pour the lime-coconut marinade over and toss to coat. Let sit 10 minutes at room temperature.
3
4
Thread 4-5 scallops onto each skewer, leaving small gaps between for even heat contact.
5
6
Sear undisturbed for 90 seconds until a golden crust forms on the bottom. Flip and sear the other side for 90 seconds. Scallops should be opaque and firm with lightly charred edges.
7
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
292
per serving
High in saturated fat · 14gHigh in protein · 26gLow sugar · 0g
Protein
26g
Carbs
5g
Fat
19g
Sat. fat
14g
Fiber
2g
Sugar
0g
Sodium
513mg
Gluten FreeKeto FriendlyLow CarbPescatarianAnti InflammatoryDiabetesHeart HealthyLow SodiumBalanced FatHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTender
Aromas
HerbalSmoky
Kitchen Equipment
Primary Tool
SkilletMetal SkewersSaucepanSkilletBasting BrushCitrus JuicerCleaning ClothMixing BowlTongsWhiskPaper TowelsPlate For RestingSkewers
Safety & Storage
Allergen Warning
Scallops are mollusks and butter contains milk - both must be clearly labeled. Even trace cross-contact can cause severe reactions in sensitive individuals.
Cooking Temperature
Sear scallops at high heat until opaque and firm throughout. Butter sauce should be kept warm at 140°F or above if holding for service.
Handling
Do not leave marinating scallops at room temperature for more than 2 hours total. Keep raw scallops cold until cooking begins.
Cross Contamination
Use separate cutting boards, utensils, and plates for raw scallops. Never let raw mollusks contact ready-to-eat foods. Sanitize all surfaces after handling raw scallops.
Storage
Refrigerate raw scallops at 40°F or below. Store leftover cooked skewers in airtight container in refrigerator and consume within 3-4 days.
High Risk Population
Young children, elderly, pregnant individuals, and immunocompromised persons should only consume fully cooked scallops. Persons with mollusk allergies should avoid this dish entirely.
Pro Tips
Technique
Resist the urge to move those skewers once they hit the hot pan. Let the heat build that golden crust undisturbed for the full 90 seconds—that caramelization is what separates a great skewer from a forgettable one.
Substitution
If calamansi shows up at your market, swap it for the lime in both the marinade and butter sauce. It brings that bright, slightly floral acidity my lola swore by, though lime works beautifully too.
From the chef
My lola always said the sea gives us skewers too—tender ones that need gentle hands and high heat to bring out their sweetness. These coconut lime scallops carry that same philosophy she taught me at the Cebu markets: let the char do the work, finish with butter because some things are universal, and never—ever—overcook the treasure of the ocean. This recipe is my way of bringing that Sunday market magic home, no matter where you are.
AllergensMilkMollusks
Source: generated · June 12, 2026