Spicy Pan Seared Scallops Recipe

This Spicy Pan Seared Scallops Recipe is super quick, easy and loaded with flavor! An easy scallops recipe with a little bit of heat and a whole lot of delicious.

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Cast Iron Seared Scallops With Spicy Butter Sauce

These Seared Scallops are very easy to prepare and loaded with flavor. If you are in need of an elegant meal that is also low effort, these Spicy Scallops are it!

This easy scallops recipe is great for beginners because the ingredients and preparation are so minimal.

How Do You Prepare Frozen Scallops

I only have access to frozen scallops and have found them to be quite tasty. If you have access to fresh scallops (lucky you) you don’t need to worry about the thawing step.

First you are going to want to thaw your frozen scallops. Overnight, in the refrigerator. Do not try to fast-track this step.

If the scallops have the mini muscle on the sides, go ahead and remove those. Don’t worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your finger to pinch it and pull it off the scallop then discard.

Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out.

Then you are ready to cook.

How Do You Know When The Scallops Are Done

If you get a good sear on each side they will usually be done. You can press on the tops with your finger and feel the firmness when done as well. Or, just to be sure you can always slice into one to ensure the middle is not shiny and raw.

Ingredients Needed For This Spicy Seared Scallops Recipe (screenshot for grocery list)

• Large Scallops
• Oil
• Salt
• Butter
• Chili Garlic Sauce (find it in the Asian foods aisle)

How To Make Pan Seared Scallops

1. If frozen, thaw scallops overnight in the refrigerator.
2. If the scallops have the mini muscle on the sides, go ahead and remove those. Don’t worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard.
3. Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops.
4. Mix melted butter and chili sauce, set aside.
5. Heat oil in cast iron pan over high heat 3-4 minutes.
6. Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through.
7. Remove pan from heat then spoon chili butter mixture over the top of the scallops
8. Serve topped with buttery chili sauce and fresh parsley.

What To Serve With Pan Seared Scallops

Pasta, rice, bread and vegetables all go nicely with seared scallops. Here are a few side dish recipes to get you started: Oven Roasted Asparagus, Black Bean & Corn Salad, Lemon Garlic Kale Salad or Lemon Garlic Pasta.

If you love this scallops recipe be sure to try this Lemon Butter Pan Seared Scallops Recipe.

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Spicy Pan Seared Scallops Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This Spicy Pan Seared Scallops Recipe is super quick, easy and loaded with flavor! An easy scallops recipe with a little bit of heat and a whole lot of delicious.

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Ingredients

• 1 Lb Large Scallops
• Oil
• Salt
• 1/4 Cup Butter - melted
• 1 Tablespoon Chili Garlic Sauce
• Parsley - chopped

Instructions

If frozen, thaw scallops overnight in the refrigerator.
If the scallops have the mini muscle on the sides, go ahead and remove those. Don’t worry, you will be able to see these little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard.
Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops.
Mix melted butter and chili sauce, set aside.
Heat oil in cast iron pan over high heat 3-4 minutes.
Place scallops flat side down in pan and cook 2 minutes to sear. Flip scallops and cook approximately 2 minutes or until just cooked through.
Remove pan from heat then spoon chili butter mixture over the top of the scallops
Serve topped with buttery chili sauce and fresh parsley.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 262Total Fat 16gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 7gCholesterol 77mgSodium 1064mgCarbohydrates 7gFiber 0gSugar 0gProtein 24g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.