Pan Seared Scallops with Garlic and Chili Butter
Ingredients:
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
-
Preheat a cast iron pan to medium high heat.
-
Dredge the top and bottom of each Sea Scallop in Spice Union Sweet & Smoky Spice Rub.
-
Add 2 Tbsp butter to the cast iron pan and heat until the butter stops foaming.
-
Place the seasoned scallops in the pan.
-
Cook the scallops for about 1 minute and turn over.
-
Immediately after turning over the scallops, add the Thai chili pepper and garlic. Let the chilies and garlic cook for about 20 seconds.
-
Add the white wine to the pan.
-
Allow the wine to cook down until almost gone.
-
Remove the pan from the heat and swirl in the remaining 2 Tbsp of butter to create a pan sauce.
-
Plate the scallops and spoon a little sauce over each scallop.
-
Garnish the dish with the minced chives and serve immediately.
-
Serve with a glass of crisp Pinot Grigio and crusty bread to make sure none of this delicious pan sauce goes to waste.