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!
Last month Paul taught me how to deglaze a pan of seafood like a rockstar, so the second jumbo sea scallops went on sale I pounced! I had originally intended on recreating the delish Sapporo Scallop + Kani Salad recipe we had come up with a few weeks prior, but my laziness resulted in an entirely new recipe altogether.
(too much alliteration!)
What’s in it?
4 large sea scallops, fresh from the market
1-2 Tbsp oil, for searing [I've been on a grape seed oil kick lately]
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 1/2 teaspoon or so. Next deglaze the pan with a splash of white wine [I had a yummy Talmage Cellars 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.
So… How was it?
My favorite pan sauce ever! I’m not usually a fan of them b/c they involve butter or cream and wind up tasting far too rich for my delicate seafood… this was definitely not the case. The sauce was light with a feisty kick, and let the flavor of the scallops shine through. That’s all I could ever ask for in a sauce — it needs to play nice with my food or get the heck off the plate. This was delicious and I can’t wait for the next scallop sale so I can make it again!