Sriracha Lime Scallops
I love scallops, tangy lime, and some kick in my food. This recipe fits the bill perfectly and delivers within 10 minutes! Beautifully seared scallops in butter, deglazed with chardonnay, spiced up with sriracha, and zest up with lime. All done in my lovely Corningware Retroflam non-stick, non-toxic cookware!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large scallops (pat dry)
- 1 tsp high smoke point oil (I used olive)
- 1-2 tsp butter
- 1/4 cup dry white wine
- 1 tsp sriracha or to taste
- Lime juice to taste
- Salt and pepper
- Chopped cilantro to garnish
Instructions
- 1
Season scallops with salt and pepper.
- 2
Heat pan on high with butter and olive oil.
- 3
When oil is hot and bubbling of butter starts to subside, add scallops.
- 4
Allow to cook without touching for 1-1.5 minutes before checking.
- 5
Carefully flip and allow to cook for another minute.
- 6
Add wine and sriracha sauce to deglaze.
- 7
Swirl it around and allow to reduce a little (it'll be quick!)
- 8
Remove from heat, and spritz in lime juice.
- 9
Garnish with cilantro and serve.