• First make your sriracha sauce and set aside.
• Next shred your crab or imitation crab to make the base of your salad.
• Top with your spicy "dressing" and chopped green onions.
• Then it's time for the scallops! <3 They'll cook FAST, making this a quick and easy appetizer, lunch, dinner or side dish!
• Pat scallops dry, season with a little salt and pepper and set aside.
• Heat a stainless steel pan/skillet with a few tablespoons of oil and wait for 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 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 or so.
• If you want to simply cook plain scallops with a buttery wine sauce then check out this recipe. Paul likes it that way but I don't (the butter sauce is too rich for me) -- I prefer them with sriracha sauce!
• Top your crab salad with the freshly seared scallops, sprinkle with some panko breadcrumbs [I love the crunch they give to the dish!] and dig in!

SPICY MAYO

• Simply mix mayo, vegan mayo, or plain yogurt with a few drops sriracha chili sauce. Taste as you go to get your perfect level of heat -- I like mine a little fiery!