Salsa Macha Butter Scallops…another episode of my “Just A Bite” series. These truly are the perfect bite. They are spicy, smoky, sweet, buttery, bright…I love them as an appetizer or as a main with some crusty bread or rice! Ingredients: * 10 U-10 sea scallops * Kosher salt, to taste * Olive oil for searing * 2 dried guajillo pepper (seeded) * 6 oz unsalted butter, room temperature * 1/4 cup salsa macha * 1 tbsp honey * Zest of 1 lemon. * 1 tsp smoked paprika. * 3 tbsp soy sauce * 1 tbsp mirin * 2 tbsp rice vinegar * ½ tsp sugar * 1 pinch bonito flakes * Chives for topping. * Lemon slices. Instructions 1. Remove the foot of the scallop. Pat dry with paper towels. Season lightly with salt and refrigerate uncovered for 1–4 hours. 2. Combine the soy sauce, mirin, rice vinegar and bonito in bowl. 3. Place the guajillo in a bowl and cover with hot water. Soak for 15–20 minutes until pliable. Drain, add a pinch of salt and chop into a paste. 4. Add the butter, guajillo, salsa macha, honey, lemon zest, and a pinch of salt to a food processor. Process until chunky/smooth. 5. Preheat a large skillet over high heat for 3 minutes. Reduce to medium-high and add enough oil to lightly coat the pan. Add to the skillet and give each one a small wiggle immediately. Sear undisturbed for 2-2.5 minutes until golden. Flip and cook 30 seconds more. Remove from the pan. You don't want them cooked, just a sear so they don't overcook in the oven. 6. Preheat oven to broil on high (550F) for 10 min. 7. Pipe or spoon a small dollop of butter into the bottom of each shell. Place a seared scallop into each shell, and top with another dollop of butter. Arrange the shells on a wire rack over a baking sheet and broil on high for 1-2 minutes. Transfer to the top rack and broil 1 minute more. 8. Serve the scallops with lemon, drizzle ponzu and add chives. #scallops #EasyRecipes #salsamacha #appetizers #seafood - @foodmymuse