Scallops with Spicy Sauce

4 servings (3 – 4 scallops per serving)

Scallops are famous for their delicateness, which is why they are considered very fancy, but they are also super easy to prepare. I will provide you with all necessary steps for success, and as a bonus, I will also share with you a recipe for a delicious sauce and plating...

... tips. You will be shocked at how fast you will have this meal done.

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Tom Founder

September 19, 2024

15 min.
15 min.
1/5

Ingredients:

Scallops:

2 TBSP of frying oil (any kind) (adjust if needed)
1 LB of sea scallops - fresh (or defrosted frozen) (defrosted in the refrigerator, about 14 – 16 PCS)
Juice from ½ lemon
Drizzle of Extra Virgin Olive Oil
Pinch of salt
Pinch of ground pepper - ideally freshly ground

Spicy Sauce:

¼ cup of mayonnaise
Juice from ½ lemon
2 TBSP of sriracha sauce
Pinch of extra coarse pink salt
Pinch of ground pepper - ideally freshly ground

Final Touch:

¼ OZ of arugula (adjust if needed, or mixed loose-leaf lettuce)
Drizzle of Extra Virgin Olive Oil
4 slices of lemon
Pinch of salt
Pinch of ground pepper - ideally freshly ground

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (4 – 5 QT)
1x French Whisk
1x Lemon Squeezer (Optional)
1x Squeeze Bottles (Optional)
1x Plate
1x Large Fry Pan or Sauté Pan
1x Fish Turner (or regular turner)
1x Food Thermometer (probe)

Recipes

Best served with:

Rustic Bread or Baguettes

Twice-baked Herb Bread

Czech Rolls “Rohliky”

Directions:

1. Spicy Sauce:

1.1. Place into a medium mixing bowl:

¼ cup of mayonnaise
Juice from ½ of lemon
2 TBSP of siracha sauce
Pinch of salt
Pinch of Pepper

Stir together with a whisk until fully incorporated (about 30 seconds).

1.2. Place aside for a later step.

Tip:
Optimally fill squeeze bottles for upcoming plating.

2. Scallops’ Preparation:

2.1.

Rinse scallops under cold water and then place them on a plate.

2.2.

Squeeze evenly part of the lemon on the top of the scallops and gently drizzle with olive oil.

2.3.

Salt and pepper the scallops.

2.4.

Turn and squeeze the lemon on top again, then drizzle with olive oil, salt, and pepper.

3. Pan Fry:

3.1.

Preheat the frying pan on high heat with 2 TBSP of frying oil.

3.2. Place scallops in.

Tip:
If your pan is big enough, place scallops just around the inner diameter (start at 12 o’clock). It will help you to track which ones were placed first and allow you to turn them in the same order.

3.3.

Pan fry from one side for about 2 minutes, then turn and panfry from the other side until done (another 2 minutes).*

4. Plating:

4.1.

Place 3 – 4 scallops in the center of each plate and leave about a 3” diameter empty in the center.

4.2.

Place about ¼ of the arugula in the empty center of each plate.

4.3.

Gently drizzle arugula with olive oil and sprinkle with salt and pepper.

4.4.

Place a slice of lemon on top of the arugula.

4.5. Decorate the plate with the sauce.

Tip:
Use your fantasy. You can drizzle the entire meal, or you can place a little bit on each scallop, or you can place a little bit in front of each scallop.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F.

Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

About the Author:

TomFounder

# 1

17 Followers

Published Recipes: 225
Av. Recipe Evaluation:
Location: Iowa, USA
Member since: 2023-02-02

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