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... Read more ... tips. You will be shocked at how fast you will have this meal done. Read less x saved Tom the Chef Founder September 19, 2024 15 min.15 min.1/5 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 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 lemon2 TBSP of sriracha sauce Pinch of extra coarse pink salt Pinch of ground pepper - ideally freshly ground 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 Oil4 slices of lemon Pinch of salt Pinch of ground pepper - ideally freshly ground 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 Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x French Whisk1x Lemon Squeezer (Optional)1x Squeeze Bottles (Optional)1x Plate1x Large Fry Pan or Sauté Pan1x Fish Turner (or regular turner)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 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) Directions: 1. Spicy Sauce: Let’s start the preparation of Scallops with Spicy Sauce by preparing the spicy sauce first. 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. Preparation of Scallops: 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 of Scallops with Spicy Sauce: 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: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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