Seared Scallops with Sweet Chili-Lime Butter

2 lg limes
3 tbsp unsalted butter, room temperature
1 1/2 tbsp Asain sweet chili sauce
12 sea scallops, patted dry

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

Mix butter, chili sauce, and lime peel in small bowl. Season with salt and pepper .

Sprinkle scallops with salt and pepper. Sear scallops in hot pan , about 2 to 3 minutes per side.

Place scallops on platter and drop butter mixture in small dallops over scallops and squeeze lime wedges over.