@ryanmichaelcarter: Chili Garlic Seared Scallops. Pan-seared scallops in a spicy chili butter sauce. INGREDIENTS *Makes 3–4 servings + 1 lb dry sea scallops, medium to large + 2 TBSP crushed red pepper flakes + 2 cloves garlic, minced + 1/2 tsp sesame seeds + 1/2 tsp kosher salt + 1/4 C neutral oil + 4 TBSP unsalted butter, cubed + Lemon wedges, for serving + Flaked sea salt DIRECTIONS + STEP 1: CHILI Heat neutral oil to 350°F in a small pan. Pour over garlic, red pepper flakes, sesame seeds, and kosher salt in a heatproof bowl. Let steep 10-15 minutes, then strain, reserving both the chili oil and crisp solids separately. + STEP 2: SEAR Remove the thawed scallops from the fridge about 20–30 minutes before cooking. Heat pan over medium/medium-high for 2–3 minutes. Add a film of neutral oil. Immediately before searing, pat the scallops dry with a paper towel. Season the largest side of the scallops with kosher salt. When the oil begins to shimmer and smoke, place scallops in the pan, seasoned-side down, with about an inch of space between each. Leave undisturbed for about 2 minutes until a seared crust develops. + STEP 3: FLIP Season the top of the scallops with kosher salt, then reduce heat to low. Flip the scallops and add butter plus the reserved chili oil. Baste the scallops for about another minute until cooked through. + STEP 4: SERVE Plate the scallops. Spoon some of the reserved chili crisp solids on top, drizzle with more chili butter, and finish with a squeeze of lemon and flaked sea salt.

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Friday 26 September 2025 13:55:37 GMT