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Seared sea scallops and halved yellow potatoes in lime butter sauce with sliced scallions on a rustic serving platter.

Scallops and Potatoes with Lime Sauce

Start the yellow potatoes first, then give dry sea scallops a quick golden sear. Fresh lime and butter turn the skillet drippings into a glossy sauce for both.

By Betty Lou Gardner40 minUpdated 2026-08-25

The potatoes cook first and stay warm while the scallops get a quick golden sear. Fresh lime, good butter, and black pepper turn the skillet drippings into a bright, glossy sauce that coats the scallops and potatoes without hiding their flavor. Light enough for a warm evening yet comforting enough for cooler weather, it feels special without requiring much effort.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I get the potatoes started first because the scallops don't wait on anybody. I let the skillet settle down a little before the lime goes in. I use the good butter. There isn't enough else in the sauce to hide it.

How to Make Scallops and Potatoes with Lime Sauce

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Small yellow potatoes simmering in salted water in a medium saucepan.
01

Cook the Potatoes

Simmer the small yellow potatoes until tender, then drain, halve, and keep warm.

02

Dry and Season the Scallops

Remove the side muscles, pat the scallops thoroughly dry, and season them just before cooking.

Large sea scallops developing a deep golden crust in a stainless-steel skillet.
03

Sear the Scallops

Cook the scallops in a hot, lightly oiled skillet without moving them until deeply golden, then turn and finish briefly.

Lime juice, zest, black pepper, and butter forming a glossy sauce in the scallop skillet.
04

Prepare the Lime Butter Sauce

Let the skillet cool slightly, loosen the browned bits with lime juice, and swirl in the butter until glossy.

Lime butter sauce being spooned over seared scallops and halved yellow potatoes finished with sliced scallions.
05

Finish and Serve

Spoon the lime butter sauce over the warm potatoes and scallops, finish with scallions, and serve immediately.

Seared sea scallops and halved yellow potatoes in lime butter sauce with sliced scallions on a rustic serving platter.

Scallops and Potatoes with Lime Sauce

Start the yellow potatoes first, then give dry sea scallops a quick golden sear. Fresh lime and butter turn the skillet drippings into a glossy sauce for both.

By Betty Lou Gardner

Prep15 minCook25 minTotal40 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Scallops and Potatoes

Instructions

  1. 1½ lb potatoes, salt
  2. 1¼ lb scallops, salt
  3. 1 tbsp oil, 1¼ lb scallops
  4. 3 tbsp butter, 2 tbsp lime juice, 1 tsp lime zest, black pepper, salt
  5. 1 tbsp scallions

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: About 3 large scallops with potatoes

Calories
340
Carbohydrates
36 g
Protein
21 g
Fat
13 g
Saturated Fat
6 g
Cholesterol
60 mg
Sodium
860 mg
Fiber
2.5 g
Total Sugars
1 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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