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Seared Scallops with Sriracha-Lime Butter

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

Learn how to sear scallops perfectly and get the recipe for an easy and delicious sauce to go with them.


Ingredients

Scale
  • 4 Tbsp. butter
  • 1 Tbsp. honey
  • 1 tsp. freshly squeezed lime juice
  • 1/2 tsp. sriracha
  • a pinch of table or kosher salt
  • 16 large scallops
  • coarse salt, like kosher salt or coarse sea salt
  • 2 Tbsp. vegetable or canola oil
  • 1 Tbsp. chopped fresh cilantro

Instructions

  1. Remove scallops from the fridge 30 minutes before cooking so that they can come to room temperature. Do not put them in the sun or in a warm place.
  2. Put the butter into a microwave-safe bowl. Heat it in the microwave for 20 seconds at a time until melted. Stir in the honey, lime juice, sriracha, and the pinch of salt. Set aside.
  3. Using some paper towels, pat the scallops dry. Measure the oil into a large skillet (I use a cast iron one). Heat it over high heat until smoking hot. While it’s heating sprinkle the tops of the scallops with the coarse salt (one little pinch of salt per scallop).
  4. When the oil is smoking add the scallops, salted side down. Sprinkle the top of each scallop with another little pinch of salt and then leave the scallops alone until their undersides are well-browned, about 2-3 minutes. If you try to lift a scallop and it’s stuck to the pan, it means it isn’t ready yet. It should release fairly easily if it has well-browned.
  5. Flip the scallops over and cook until the other side is browned as well. Cut into one scallop to make sure it has cooked through. If so, remove the scallops from the pan and put them on a plate lined with paper towel to drain off some of the oil. Keep them with the first side that touched the pan facing up since that it likely your browner nicer side. Blot the top of each scallop lightly with a corner of paper towel.
  6. Warm the sriracha-lime butter in the microwave for 20-30 seconds, just until heated through.
  7. Spoon sauce onto plates and top with scallops. Sprinkle with the cilantro.