- 1½ lbs. sea scallops
- Salt and pepper
- 5 tbsp. unsalted butter, at room temperature
- 1½ tbsp. sweet chile sauce
- 3 cloves garlic, minced
- 2 tbsp. clarified butter*
- ¼ cup white wine, such as sauvignon blanc
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Pat the scallops dry on both sides with paper towels. Season both sides of the scallops with salt and pepper. Set aside.
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In a small bowl, combine the room temperature butter, chile sauce and garlic. Season with salt and pepper. Mixed together until evenly blended. Set aside.
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Heat a large skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. Add the scallops to the pan in a single layer and let cook without flipping or stirring for 2 minutes. Flip the scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove the scallops to a plate.
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Add the wine to the now empty pan to deglaze any browned bits from the bottom. Reduce the heat to medium-low. When the wine has mostly bubbled off, add in the chili butter mixture. Stir just until melted. Serve the scallops warm with a bit of the butter sauce drizzled over the top.
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*To make clarified butter, let butter melt slowly in a small saucepan. Once the milk solids have separated from the butter, carefully skim the solids from the top and discard. The remaining liquid butter is what you will use.