5 from 90 votes
Sriracha Seared Scallops
Sriracha Seared Scallops combine fresh sea scallops pan-seared to a golden crust with a spicy, tangy sriracha-infused sauce. The scallops are seasoned simply with salt, pepper, and cayenne, then cooked in hot oil for a crisp outside and tender interior. A splash of white wine deglazes the pan, and sriracha is whisked into the sauce, creating a lively glaze that complements the scallops’ natural sweetness.
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
Servings:
1
serving
Calories:
170 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 170
% 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.