Oh man…. I can’t begin to explain how excited I get when a random kitchen experiment turns out this well. I feel like a rocket scientist whenever it happens. Well technically speaking, I am a scientist. But my days of rocking a lab coat and goggles are behind me. I still have them though =) You never know when they’re gonna come in handy!
Sriracha Seared Scallops
- 4 large sea scallops, fresh from the market
- 1-2 TBSP your favorite high-temp-compatible oil, for searing
- dried cayenne pepper, parsley, salt and pepper, to taste
- a splash of tasty white wine
- sriracha sriracha sriracha
- 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 ½ 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.