Recipe by Caleb Barton, Photos by Andy Berndt
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Seared scallops are excellent as is, but this sizzling chili oil truly brings them to another dimension. Homemade chili oil can be put on anything: eggs, potatoes, veggies, rice - you name it. It’s pretty ubiquitous. The secret to making those scallops crispy and brown on top is to pat them dry with a paper towel, get your pan screaming hot, and use lots of butter. The trifecta of a tasty seared scallop recipe!
How to Make
Chili Seared Scallops
Ingredients
- One pound scallops
- ¼ cup butter
Sizzling Chili Oil
- 1 cup vegetable oil
- 2 tablespoons soy sauce
- 3 tablespoons crushed chili flakes
- 2 tablespoons furikake seasoning
- 3 tablespoons green onions, chopped
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sugar
- 1 teaspoon salt
- A few grinds of fresh cracked pepper
Materials
- Cast Iron Skillet
- Enamel Mixing Bowl
- Cowboy Tongs
- Paper Towel(s)
Instructions
1. Dry your scallops well with a paper towel to help them sear.
Chili Oil
2. Put everything except the vegetable oil in a metal or enamel bowl. (You’ll be pouring hot oil into it, so be prepared.)
3. Heat your oil to about 300 degrees or until it starts smoking.
4. Slowly pour the oil into the bowl and mix well.
Scallops
5. Melt the butter in the pan. (It will go fast, so have your scallops ready!)
6. Drop your scallops in without crowding them. Do them in two batches if needed. Leave them be for a while so they can develop a crust. Note: If you turn them too fast, they may not sear. When they are ready, flip them.
7. Once the other side has also developed a crust, push them all to one side of the pan, and spoon the pooled butter over them. Your friends will think you are a pro, and you are; they will taste amazing!
Serving Suggestion: Place the scallops over a bed of rice and charred green onions. Pour chili oil on top.
