Dallas Spicy Seared Scallops Recipes

SPICY PAN SEARED SCALLOPS RECIPE

Steps:

• 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.

SPICY SEARED SCALLOPS TAPAS

Steps:

• Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
• Add the onion and garlic; sauté for a couple of minutes.
• Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
• Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
• Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
• Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
• Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

SEARED SPICE-RUBBED SEA SCALLOPS

Steps:

• Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
• Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
• Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.