Sriracha Glazed Seared Scallops Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 mins
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Total Time
9 mins
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Servings
2 servings
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Calories
118 kcal
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Course
Main Course
Sriracha Glazed Seared Scallops Recipe
Description
The Sriracha Glazed Seared Scallops recipe starts by rinsing and drying fresh scallops before seasoning them with salt and pepper. They are then seared in a hot pan with avocado oil and butter, forming a golden crust on each side while maintaining a tender center. Following cooking, a pan sauce is prepared by deglazing the skillet with white wine or dry sherry, adding sriracha, and whisking until the flavorful browned bits dissolve. The spicy, slightly sweet glaze contrasts the scallops’ delicate flavor. Parsley garnish finishes the dish with a touch of freshness. This preparation suits serving alongside pasta, rice, cauliflower rice, or a green salad for a versatile meal.
Ingredients
- ½ lb sea scallops (fresh or thawed if frozen)
- salt to taste
- black pepper to taste
- 1 tsp avocado oil or olive oil
- 1-2 tsp butter unsalted
- white wine a splash or dry sherry
- sriracha to taste
- parsley to garnish
Instructions
- Rinse scallops with cold water and remove any of the side muscles (the little extra flap found on the side of the scallops) that are present.
- Pat scallops dry.
- Season scallops with salt and pepper to taste.
- Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter.
- Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.
- Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.
- Overcooking will be your worst enemy here so keep an eye on them. Smaller scallops will cook faster while extra large scallops may need extra time on each side. Once done, plate the scallops.
- Next deglaze the pan to make your sauce.
- Add a splash of white wine (I had a yummy chardonnay on hand) or dry sherry and a generous dollop of sriracha and whisk the orange bubbly amazingness until all the little golden bits of scallop have released from your pan. Add extra Sriracha and butter to the sauce as desired.
- Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.
- Serve immediately and enjoy!
Notes
- Use clarified butter or ghee to adapt this recipe for a paleo diet.
- Serve the scallops with pasta, rice, cauliflower rice, or a fresh green salad for balanced meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 444mg | 19% |
| Potassium | 232mg | 5% |
| Vitamin A | 65IU | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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