Pan Seared Chili Scallops
By
Annie Nguyen
Serves:
2 people
Prep Time:
00h 05
Cook Time:
00h 10
The perfect weeknight dinner for two are these 15 minute Pan Seared Chili Scallops. Bursting with the lemon and a punch of chili heat. It’s a hearty, delicious and restaurant-quality seafood dinner right from your kitchen to your table.
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Ingredients and Method
Ingredients
- 1 pound scallops, defrosted, platted dry
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili sauce, sambal
- 2 tablespoons garlic, diced
- 1/2 lemon, sliced in half-wedges
- cucumbers, cubed
- microgreens, optional
Method
- Heat butter in a nonstick pan on high heat until melted
- Pat scallops dry and season scallops with salt and pepper
- Add scallops into the pan, with space in between. Cook on each side for 4 minutes until crispy. Remove scallops
- Add garlic and chili sauce and stir quickly, let lightly brown
- Add lemon slices and stir to combine
- Serve scallops and top with sauce
Products you will need
