Description
Seared Scallops with Spicy Garlic Butter Sauce
Ingredients:
10 large sea scallops
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
½ cup coconut milk
½ tsp red pepper flakes
½ tsp paprika
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
1 tbsp chopped cilantro
1 red chili, sliced for garnish
Instructions:
Pat scallops dry with a paper towel and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2 minutes on each side until golden brown, then remove from the pan. Reduce heat to medium, add butter, and sauté garlic for 30 seconds. Stir in coconut milk, red pepper flakes, paprika, and lime juice, simmering for 2 minutes. Return scallops to the pan and coat with sauce. Garnish with chopped cilantro and red chili slices. Serve warm and enjoy!
Step-by-Step Guide
1. Prep the Scallops: Remove the small side muscle from each scallop. Thoroughly pat them dry with paper towels; this is the single most important step for a good sear. Season both sides with salt and black pepper.
2. Sear to Perfection: Heat olive oil in a large skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Add scallops, ensuring they are not touching. Sear undisturbed for 2 minutes until a deep golden crust forms. Flip and sear for another 1.5-2 minutes. Remove to a plate.
3. Build the Sauce: Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in coconut milk, then add red pepper flakes, paprika, and lime juice, scraping up any browned bits from the pan.
4. Finish the Dish: Let the sauce simmer for 2 minutes to thicken slightly. Return the scallops and any accumulated juices to the pan. Spoon the sauce over the scallops for 1 minute to warm through.
Serving Suggestions
Serve these rich scallops immediately. They pair beautifully with:
- A bed of creamy risotto or mashed cauliflower to soak up the sauce.
- Simple steamed jasmine rice or rice noodles.
- A light, crisp side salad with a citrus vinaigrette to cut the richness.
- Grilled asparagus or sautéed green beans.
How-to Summary
Dry scallops thoroughly, sear over medium-high heat for 2 minutes per side to form a crust, then set aside. In the same pan, make a sauce with butter, garlic, coconut milk, red pepper flakes, paprika, and lime juice. Simmer, return scallops to coat, garnish with cilantro and chili, and serve.
Frequently Asked Questions
Can I use frozen scallops? Yes, but thaw them completely in the refrigerator overnight. Pat them exceptionally dry before cooking.
My scallops are steaming, not searing. Why? This means the pan wasn’t hot enough, the scallops were wet, or they were overcrowded. Ensure high heat, dry scallops, and space in the pan.
Can I substitute the coconut milk? Heavy cream or full-fat oat milk can work, but coconut milk adds a distinct, complementary sweetness.
How do I know when scallops are cooked? They are done when opaque in the center and firm to the touch. A slight press should meet with resistance, not mushiness.
What can I use instead of red pepper flakes? Use a pinch of cayenne pepper, a dash of hot sauce, or finely minced fresh chili to taste.
Common Mistakes to Avoid
- Not Drying Scallops: Excess moisture prevents browning and causes steaming.
- Overcrowding the Pan: This lowers the pan temperature and leads to boiled, not seared, scallops.
- Moving Scallops Too Soon: Let them sear undisturbed to form that essential golden crust.
- Overcooking: Scallops become rubbery quickly. They continue to cook slightly when returned to the sauce.
- Burning the Garlic: Sauté garlic only for 30 seconds over medium heat to avoid a bitter taste.
Conclusion
This Seared Scallops with Spicy Garlic Butter Sauce recipe demonstrates how a few quality ingredients and proper technique can create a restaurant-worthy dish at home. The key lies in the perfect sear and the balanced, luxurious sauce. By following the detailed steps and avoiding common pitfalls, you can consistently achieve tender, flavorful scallops enveloped in a creamy, spicy sauce that is sure to impress any guest.