Sriracha Seared Scallops Recipe and tips for deglazing with Sriracha chili sauce! These quick and easy scallops are finished off with a spicy and super flavorful homemade Sriracha pan sauce.
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 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.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!