Seared scallops with spicy chili sauce
For the scallops:
- 1 pound large sea scallops, washed and patted dry
- 1 tablespoon unsalted butter
- 1-tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until hot. Pat the scallops dry again and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
For the sauce:
- 1 tablespoon of fresh lime juice
- 1 cup of sweet chili sauce
- 1 tablespoon of apple cider vinegar
Combine the lime juice, sweet chili sauce, and vinegar and mix thoroughly. return to pan and h eat for approximately 1 minute. Reduce the heat to low and return the scallops and any accumulated juices to the pan. Gently roll the scallops around to coat them in the sauce and to warm them through.
Taste for salt and pepper and serve immediately.
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