Quick and easy Sriracha Glazed Seared Scallops are finished off with a spicy and 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 Recipe
These sriracha scallops are 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!
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!
Sriracha Glazed Seared Scallops Recipe
Ingredients
- ½ 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
- 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.
- Pat scallops dry.
- Season scallops with salt and pepper to taste.
- Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter.
- Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.
- Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.
- 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.
- Next deglaze the pan to make your sauce.
- 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.
- Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.
- Serve immediately and enjoy!
Notes
Nutrition
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!
This sounds HEAVENLY !
Will try and make as soon as I possibly can…THANKS !
this is nice and looks appetizing good job
There aren’t enough amazing words to describe how yummy this is!! And easy!! Yummmmmmm!!
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!
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!
We love this spicy twist on scallops! A nice change.
I just love seared scallops, and kick from the sriracha is perfect!
Great recipe! Different than the normal scallop recipe and my husband & I loved it.
Thank you Faith!!! Glad you both enjoyed the recipe 🙂
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 🙂
Recipe is off the hook. AWESOME – DELISH. They’re right. Dont over cook and all is well. The Sriracha makes the dish.
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!
So glad you loved it Katie! ❤️
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.