top of page
Pan Seared Scallops with Garlic and Chili Butter
Pan Seared Scallops with Garlic and Chili Butter

2         lbs                   Fresh Sea Scallops
6         Tbsp                Butter- cold
1/4      C                     Spice Union Sweet & Smoky Spice Rub
2         ea                    Fresh garlic cloves- minced very fine
1         ea                    Thai chili pepper- seeded and minced very fine
4         Tbsp                Dry white wine
3         Tbsp                Fresh chive- minced very fine


  1. Preheat a cast iron pan to medium high heat.

  2. Dredge the top and bottom of each Sea Scallop in Spice Union Sweet & Smoky Spice Rub.

  3. Add 2 Tbsp butter to the cast iron pan and heat until the butter stops foaming.

  4. Place the seasoned scallops in the pan.  

  5. Cook the scallops for about 1 minute and turn over.

  6. Immediately after turning over the scallops, add the Thai chili pepper and garlic.  Let the chilies and garlic cook for about 20 seconds.

  7. Add the white wine to the pan.

  8. Allow the wine to cook down until almost gone.

  9. Remove the pan from the heat and swirl in the remaining 2 Tbsp of butter to create a pan sauce.

  10. Plate the scallops and spoon a little sauce over each scallop.

  11. Garnish the dish with the minced chives and serve immediately.

  12. Serve with a glass of crisp Pinot Grigio and crusty bread to make sure none of this delicious pan sauce goes to waste.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Sweet & Smoky Spice Rub
Honey Habanero Rub
Blackening Spice Blend
Barbeque Spice Rub
French Chef's Blend
Grilln' & Roastn' Spice Blend
Hot Java Coffee Chipotle Rub
Garam Masala Spice Blend
Vadouvan French Masala Curry
Ultimate Seasoning Blend
Polynesian Luau Spice Blend
Chesapeake Bay Spice Blend
bottom of page