These Sriracha Glazed Seared Scallops are an easy way to turn simple seafood into a flavorful appetizer or light meal. Tender sea scallops develop a beautiful golden crust in a hot skillet, then get finished with a buttery pan sauce featuring Sriracha and a splash of white wine or dry sherry. The result is savory, buttery, and spicy, with just enough heat to make every bite memorable.
Why You’ll Love These Sriracha Scallops
When you want something special without spending all evening in the kitchen, this quick scallop recipe delivers. With only a handful of ingredients and about 10 minutes of cooking time, it works well for an easy appetizer, a seafood dinner, or a small gathering. You can also adjust the Sriracha to suit your preferred level of spice.
The sauce is part of what makes this recipe stand out. After the scallops are seared, a splash of wine or dry sherry helps loosen the flavorful browned bits from the skillet. Butter and Sriracha create a simple, spicy finishing sauce that you can spoon right over the scallops. A sprinkle of fresh parsley adds color before serving.
Tips for Perfectly Seared Scallops
For the best crust, pat the scallops thoroughly dry before seasoning them with salt and pepper. Heat a 12-inch cast-iron skillet well before adding the oil, butter, and scallops. Leave space between each scallop, and resist the urge to move them while they sear. Cook for about 1½ to 2 minutes per side, adjusting as needed for their size and thickness.
Once the scallops are golden and just cooked through, transfer them to a plate while you prepare the pan sauce. Add the wine or sherry and Sriracha, then whisk in additional butter if desired. Avoid overcooking the scallops, as they can quickly become tough.
What to Serve with Sriracha Glazed Scallops
Serve these scallops immediately while they’re hot and tender. They pair nicely with steamed rice, sautéed vegetables, or a crisp green salad. Whether you’re making a quick seafood starter or an easy dinner, these spicy, buttery scallops bring restaurant-style flavor to your table with very little effort.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Sriracha Glazed Seared Scallops
- Total Time: :10
- Yield: 4 1x
Ingredients
- 1/2 lb sea scallops (fresh or thawed if frozen)
- salt and pepper to taste
- 1 tsp avocado oil or olive oil
- 1–2 tsp unsalted butter
- a splash of white wine or dry sherry
- Sriracha to taste
- parsley to garnish
Instructions
- Rinse scallops with cold water and remove any of the side muscles (the little extra flap found on the side of the scallops) that are present.
- Pat scallops dry.
- Season scallops with salt and pepper to taste.
- Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter.
- Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.
- Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.
- Overcooking will be your worst enemy here so keep an eye on them. Smaller scallops will cook faster while extra large scallops may need extra time on each side. Once done, plate the scallops.
- Next deglaze the pan to make your sauce.
- Add a splash of white wine (I had a yummy chardonnay on hand) or dry sherry and a generous dollop of sriracha and whisk the orange bubbly amazingness until all the little golden bits of scallop have released from your pan. Add extra Sriracha and butter to the sauce as desired.
- Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.
- Serve immediately and enjoy!
- Prep Time: :05
- Cook Time: :05
- Category: Appetizer
- Method: Stove Top