Chef critique

Peruvian Scallops with Ají-Lime Butter

This is a well-structured and appealing recipe with clear preparation steps and a solid pan-sauce technique. However, it suffers from two major flaws: the vegetables are severely underseasoned, and the target internal temperature for the scallops will result in rubbery, overcooked seafood.

Score: 6/10

Suggested fixes

Increase the kosher salt in the tomato-corn sauté from 1/4 teaspoon to 3/4 or 1 teaspoon to properly season the vegetables, and update the total kosher salt in the ingredient list accordingly.
Remove the 145°F temperature recommendation in step 4 and instruct the cook to transfer the scallops when they are opaque and lightly firm to the touch.
Lower the heat slightly when flipping the scallops and adding the butter and garlic to prevent the garlic from scorching.
Convert the three-ingredient bulleted list in step 5 into inline text to comply with formatting guidelines.

Issues

high / flavor: The tomato-corn sauté uses only 1/4 teaspoon of kosher salt for over 1.5 pounds of vegetables. Based on a 1% salt-by-weight starting point, this mixture requires closer to 1 teaspoon of kosher salt, leaving it substantially underseasoned as written.
high / cookability: Recommending an internal temperature of 145°F for scallops will drastically overcook them, resulting in a rubbery texture. Scallops are typically cooked to 115°F-120°F or simply judged by visual cues.
medium / cookability: Adding minced garlic to a skillet over high heat will likely cause the garlic to burn and turn bitter during the 1 to 2 minutes of basting.
low / clarity: The bulleted list in step 5 contains only three ingredients, whereas the guidelines suggest restricting bulleted mixture lists to more than three ingredients.

Strengths

Excellent use of bulleted lists to organize the initial preparation work.
Clear, logical workflow that moves efficiently from prep to cooking the sides, protein, and sauce.
Accurate time and nutritional estimates.