Garlic Sriracha Scallops



1 lb. Scallops (I used 1.5 pounds)

1 T Butter

1 tsp. Olive Oil

Salt and Pepper for dusting

1 Clove Garlic, minced

1/4 C White Wine

1/2-1 T Sriracha Chili Sauce


-Rinse scallops, dry with paper towel, dust each side with salt and pepper.

-In medium skillet over medium-high heat (the closer to high the better), melt butter and heat oil.

-Add in scallops and garlic, cook scallops 1-3 minutes per side, size depends on time, flip and cook same time on other side.  Don’t overcook or they will become tough.

-Remove scallops from pan, pour in wine to deglaze, reduce temperature to medium, add in Sriracha, and cook about 5 minutes or until sauce reduces by half.

-Remove from heat, add scallops to pan, coating them well. Enjoy warm!


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