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!