Spicy Scallops
Seared scallops with a spicy garlic-chili butter sauce—succulent, quick to cook, and bursting with flavor.
- Prep Time: 5 minutes
- Cook Time: 6–8 minutes
- Total Time: 10–12 minutes
- Yield: 4 servings 1x
- Category: Starter / Main
- Method: Pan-searing
- Cuisine: International
- Diet: Low Fat
Ingredients
Scale
- 12 large sea scallops, patted dry
- Salt and freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 red chili or 1 tsp crushed red pepper flakes (adjust to taste)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: lemon zest for garnish
Instructions
- Season scallops with salt and pepper on both sides.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add scallops, leaving space between them; sear until golden brown and just firm, about 2–3 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium; add garlic and chili. Sauté 30 seconds until fragrant.
- Stir in lemon juice and swirl in any scallop juices from the plate.
- Return scallops to the pan, spoon sauce over them, and cook 30 seconds to coat.
- Remove from heat; sprinkle with parsley (and lemon zest if using).
- Serve immediately, spooning extra garlic-chili butter over scallops.
Notes
- Make sure scallops are well dried before searing to get a good crust.
- Do not overcrowd the pan—cook in batches if needed.
- Adjust spice by adding more or less chili.
- Serve with crusty bread or over rice/pasta to soak up the sauce.
Nutrition
- Serving Size: 3 scallops (≈120 g)
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 70 mg
Find it online: https://ukfinda.com/spicy-scallops/