Sriracha Seared Scallops
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Servings
1 serving
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Calories
170 kcal
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Course
Main Course
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Cuisine
American
Sriracha Seared Scallops
Description
This recipe features large fresh sea scallops seasoned lightly with salt, black pepper, and cayenne pepper to add a touch of heat. The scallops are patted dry and seared in a high-temperature oil in a hot stainless steel pan to develop a caramelized, golden crust on both sides while maintaining a tender interior. Attention is given to avoid overcooking, as scallops can become rubbery if left too long.
After searing, the pan is deglazed with a splash of dry white wine, which lifts the browned bits from the pan to form the sauce base. Sriracha is added and whisked into the pan juices, creating a bright, spicy sauce that coats the scallops. The subtle heat from cayenne and the bold sriracha work together, balancing the scallops’ mild, slightly sweet flavor.
The dish is finished with a sprinkle of fresh parsley for a clean, herbal note. It can be served as a flavorful appetizer or a main course, showcasing the contrast between the seared texture and spicy sauce.
Ingredients
- 4 sea scallops fresh from the market, large
- 1-2 TBSP high-temp-compatible oil for searing, your favorite
- cayenne pepper dried for cayenne pepper, to taste
- parsley
- salt
- black pepper
- dry white wine splash
- sriracha to taste
Instructions
- Pat scallops dry, season with a teeny bit of salt, pepper, and cayenne and set aside.
- Heat a stainless steel pan with a few tablespoons of oil and allow it to get HOT before adding your scallops.
- If you're cooking more than just a few at a time, grab a larger pan and more oil, so you can space them out and give them room to sizzle!
- Once your pan is hot and ready, add the scallops and sear for about 2-3 minutes on each side until golden and opaque in the middle. Overcooking will be your worst enemy here so keep an eye on them -- the second side will most likely cook a teeny bit faster than the first so check it after a minute. If your scallops are huge like mine were you might have to tack on an extra minute on each side.
- There should be a spoonful of oil left in your pan, if not, then add 1/2 teaspoon or so.
- Next deglaze the pan with a splash of white wine [I had a yummy chardonnay on hand] 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.
- Remove from heat, pour over scallops, and sprinkle with a little dried parsley for a pop of green.
Notes
- Use fresh, large scallops for best results and pat them thoroughly dry before seasoning.
- Watch the scallops carefully during searing to avoid overcooking, as they cook quickly.
- The sauce is made by deglazing with white wine and whisking in sriracha for balanced heat and tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 362mg | 15% |
| Potassium | 123mg | 3% |
| Sugar | 1g | 2% |
| Vitamin C | 4mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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