Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spicy seared scallops. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Serve as a first-course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal. Spicy Seared Scallops Be the first to rate & review! Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.
Spicy Seared Scallops is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Spicy Seared Scallops is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook spicy seared scallops using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spicy Seared Scallops:
- Take 1/2 Pound scallops Sea
- Get 1 Tablespoon Oil
- Get 1 Tablespoon Butter
- Get 3 Tablespoons Soy sauce
- Get 1 Teaspoon ginger Ground
- Get 1 Teaspoon Paprika
- Get 1 Teaspoon Cayenne
- Make ready 1 Teaspoon Onion powder
- Get 2 cloves garlic Minced
- Make ready 1 Tablespoon Sriracha
- Get To Taste Salt pepper and
In a small bowl, mix together the cayenne, black pepper, garlic salt and chili powder. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. While the sauce simmers, start cooking the pasta and get the scallops ready.
Instructions to make Spicy Seared Scallops:
- Combine all ingredients for marinade in a shallow bowl. Make sure abductor muscles are removed from scallops, and wash and dry them. Add to marinade and roll them around so they are saturated.
- Cover and refrigerate for 30 minutes.
- Heat oil and butter in a cast iron skillet until smoking hot.
- Add scallops evenly in skillet, make sure not to crowd them.
- Cook for about 3 minutes until brown and crispy on one side, then flip.
- Cook on other side for another 2-3 minutes, then remove immediately. Scallops continue cooking once removed, so make sure not to over cook them.
- Serve with rice or a spicy Asian stir fry. Enjoy!
Heat a non stick skillet over medium high heat until very hot. While the sauce simmers, start cooking the pasta and get the scallops ready. Wait until the sauce is almost ready to sear the scallops. To make seared scallops, you'll melt a little butter (and a little oil) in a heavy pan. Then, take the scallops, which you'll have patted dry and tossed with salt and seasoning, and add them to the pan.
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