Sriracha Seared Scallops recipe and tips for deglazing with Sriracha chili sauce. These quick, easy scallops are finished with a spicy, flavorful homemade Sriracha pan sauce.
I love it when a random kitchen experiment turns out great. It feels a little like being a scientist—something I used to be—so discoveries in the kitchen still make me giddy. Last month Paul showed me how to deglaze seafood like a pro, and when jumbo sea scallops went on sale I jumped at the chance to try it.
I originally planned to remake a Sapporo Scallop + Kani Salad we’d done before, but my shortcut approach led to a new dish: Sriracha Seared Scallops. Sometimes shortcuts are tasty!
Sriracha Seared Scallops
Feeding more people? This recipe scales easily—double or triple the ingredients and either use a larger pan or cook in batches. Don’t crowd the scallops so each one gets a proper sear.
Sriracha Seared Scallops
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Ingredients
- 4 large sea scallops fresh from the market
- 1-2 TBSP high-temp oil for searing
- dried cayenne, parsley, salt and pepper to taste
- splash of dry white wine
- Sriracha to taste
Instructions
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Pat the scallops dry, then season lightly with salt, pepper, and a pinch of cayenne. Set aside.
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Heat a stainless steel pan over high heat with a few tablespoons of oil. Let the pan get very hot before adding scallops.
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If cooking more than a few, use a larger pan or work in batches so scallops aren’t crowded and can sear properly.
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Add scallops and sear about 2–3 minutes per side until golden and opaque in the center. Watch closely—overcooking dries them out. The second side often cooks faster; check after a minute. Extra-large scallops may need an extra minute per side.
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There should be a spoonful of oil left in the pan; if not, add about 1/2 teaspoon.
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Deglaze the pan with a splash of dry white wine and a generous dollop of Sriracha. Whisk to loosen the browned bits and combine into an orange, slightly bubbly pan sauce.
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Remove from heat, spoon the sauce over the scallops, and finish with a sprinkle of dried parsley for color.
Notes
Nutrition
So… how was it?
This Sriracha glaze became an instant favorite. I usually avoid pan sauces heavy with butter or cream because they overwhelm delicate seafood, but this one is bright, light, and spicy without masking the scallops.
The sauce has a feisty kick that complements rather than overpowers. It lets the scallops shine—exactly what a good sauce should do. These Sriracha Seared Scallops were delicious, and I’m already waiting for the next scallop sale so I can make them again.
Hungry for more?
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Sweet Chili Sriracha Salmon
- Spicy Sriracha Lime Chicken Zoodle Soup