Sriracha Glazed Seared Scallops

Quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy and super flavorful homemade Sriracha pan sauce! Delicious!

These quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy + super flavorful homemade Sriracha pan sauce! Delicious!

This recipe is super duper easy. So easy, in fact, that I’m not about to try and fluff it up with a big ole blog post of endless rambles and descriptions. That would be a total abomination. Let’s instead take a moment to gush…

OHMYGOSHYUMMMMM! (all 5 M’s are super necessary here)

Now that that’s out of the way with, we can get on to the recipe. No fluff, no fuss!

Hip hip hooray!

Sriracha Glazed Seared Scallops

Sriracha Glazed Seared Scallops Recipe

These quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy + super flavorful homemade Sriracha pan sauce! Delicious!
5 from 6 votes
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Sriracha Glazed Seared Scallops Recipe

Perfectly seared scallops with a spicy Sriracha glaze. Fast and flavorful, we love these Sriracha Glazed Seared Scallops!

Course Main Course
Cuisine Seafood
Keyword Sriracha Glazed Seared Scallops
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2 servings
Calories 118 kcal
Author Jenn Laughlin - peas and crayons

Ingredients

  • 1/2 lb sea scallops (fresh or thawed if frozen)
  • salt and pepper to taste
  • 1 tsp avocado oil or olive oil
  • 1-2 tsp unsalted butter
  • a splash of white wine or dry sherry
  • Sriracha to taste
  • parsley to garnish

Instructions

  1. 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.
  2. Pat scallops dry.
  3. Season scallops with salt and pepper to taste.
  4. Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter.
  5. Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.
  6. Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.
  7. 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.
  8. Next deglaze the pan to make your sauce.
  9. 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.
  10. Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.
  11. Serve immediately and enjoy!

Recipe Notes

PALEO? Use clarified butter or ghee and you're good to go!

SERVING SUGGESTIONS: Serve alongside your favorite pasta, rice, cauliflower rice, or a big green salad!

Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.
Nutrition Facts
Sriracha Glazed Seared Scallops Recipe
Amount Per Serving
Calories 118 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 444mg 19%
Potassium 232mg 7%
Total Carbohydrates 3g 1%
Protein 13g 26%
Vitamin A 1.3%
Calcium 0.7%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

These quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy + super flavorful homemade Sriracha pan sauce! Delicious!

Make ’em MILD, MEDIUM, or SUPER SPICY!!!

The glorious thing about these sriracha-spiced scallops is that you’re 100% in charge of the heat! Even better? You can always add more later, so baby step your way into it with just a dab or go nuts with a hearty helping. If you undershoot the Sriracha and want an extra kick, give the sauce a taste, add more as needed, and dig in!

so . . . how was it?!

Fantastic and FIERY! The sauce was the perfect pairing for the tenders scallops; light and buttery with a feisty kick!  That’s really all I could ever ask for in a sauce: it needs to play nice with my food or get the heck off the plate.

I know scallops can get a bit pricey, but with healthy frozen options available and a perfectly timed sale on both fresh and frozen varieties, you should certainly be able to score some scallops as a treat! Skip the pricey restaurant and whip up this fancy main dish at home!

These quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy + super flavorful homemade Sriracha pan sauce! Delicious!

Looking for a sassy side dish?

Serve these Sriracha glazed seared scallops alongside my Sweet and Sour Cucumber Noodle Salad, Cucumber Salad with Wasabi Avocado Dressing, or Lemon Garlic Asparagus. You can also carb it up with a plate of your favorite pasta!

If you get a chance to try these Sriracha Glazed Seared Scallops  let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

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Comments

  • Jen Jones

    There aren’t enough amazing words to describe how yummy this is!! And easy!! Yummmmmmm!!

  • Annette

    I’m not even a scallop fan except for their nutritional value but I really enjoyed making and eating these! So easy and delicious. Had it with a mixed green salad. Perfection!! I even got a 5 star rating from my spouse who usually does the cooking around here. Thank you for the keeper!

    • I am so thrilled you hear you both loved the sriracha scallops. Thank you Annette!

  • Tina

    Made them last night: quick, beautiful, and really delicious! I used a heaping tablespoon of sriracha and about a 1/4 cup of a Sauvignon Blanc for the glaze.

    • Sounds absolutely perfect – thank you Tina!

  • Ashley Fehr

    We love this spicy twist on scallops! A nice change.

  • Diana Johnson

    I just love seared scallops, and kick from the sriracha is perfect!

  • Faith

    Great recipe! Different than the normal scallop recipe and my husband & I loved it.

    • Thank you Faith!!! Glad you both enjoyed the recipe 🙂

  • Heather

    This sounds delicious! Do you remove the scallops from the pan before you make the sauce?

    • Thank you Heather! Yes you remove them, then deglaze to make the sauce 🙂

  • Tony

    Recipe is off the hook. AWESOME – DELISH. They’re right. Dont over cook and all is well. The Sriracha makes the dish.

  • Katie

    Just tried this recipe. I have never made scallops before and they were wonderful! My only issue was my pan sauce started burning before i got to finish the sauce. I wiped out the pan and started the sauce over. Still turned out awesome. I will try again!

  • Mary

    Made this recipe last night using a very dry sherry in the sauce. Super easy and very tasty, loved the spicy kick from the sriracha!

    • Thank you Mary! 🙂 I’m so glad you loved it!

  • I’ve only had scallops once, and they were an appetizer at a restaurant. I liked them but I’m so picky with seafood that I’m scared to buy them and not like them! Although I know Kyle would eat them any way 🙂 Especially if they’re made with sriracha

  • Simple is almost always best when it comes to seafood, and this looks like no exception. I adore scallops, but I rarely think to make them at home. I need this meal in my life!

  • Such a delicious recipe! I seriously love scallops and it has been a long time since I last made them. Thanks for the inspiration.

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