Pan-Seared Scallops with Brown Butter & Scorpion Gourmet Glaze
Elevate your culinary game with a dish that combines luxury with fiery intensity: Pan-Seared Scallops with Brown Butter & Scorpion Gourmet Glaze. This elegant recipe transforms simple, sweet scallops into an extraordinary dining experience by pairing them with the complex heat of our Extra Hot Sauce. Imagine perfectly seared scallops with that beautiful golden crust, bathed in a luxurious brown butter sauce that's been ignited with just the right amount of our boldest hot sauce. It's the kind of dish that impresses dinner guests or turns an ordinary weeknight into something special. The magic happens when the scallops' natural sweetness meets the sophisticated heat of our sauce, creating a balance that's both thrilling and refined.
Ingredients
- 1 lb Large dry-packed sea scallops (about 12-16 scallops)
- 1 tbsp Grapeseed or avocado oil (or other high-heat oil)
- 4 tbsp Unsalted butter
- 1-2 tbsp Scorpion Gourmet Extra Hot Sauce (adjust to taste)
- 1 tbsp Fresh lemon juice
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 1 tbsp Fresh thyme or chives (chopped, for garnish)
Instructions
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Prepare the scallops: Remove the small side muscle from each scallop if present. Pat the scallops completely dry with paper towels – this is crucial for achieving a perfect sear. Season both sides generously with salt and pepper.
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Heat the pan: Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Add the oil and swirl to coat the pan. When the oil shimmers, carefully add the scallops, making sure not to crowd them. Leave space between each scallop.
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Sear the scallops: Sear the scallops without moving them for 2-3 minutes, until a deep golden-brown crust forms on the bottom. Peek underneath to check the color. Using tongs, flip each scallop and cook for another 1-2 minutes until just cooked through. They should feel firm but still slightly yielding. Remove scallops to a plate.
That perfect crust is achieved by leaving the scallops undisturbed in a screaming hot pan. -
Make the brown butter: Reduce heat to medium and add butter to the same pan. Swirl constantly as the butter melts, foams, and then develops brown specks with a nutty aroma – this takes about 2-3 minutes. Watch carefully to prevent burning.
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Create the glaze: Immediately remove the pan from heat. Whisk in the Scorpion Gourmet Extra Hot Sauce (start with 1 tbsp) and fresh lemon juice. The sauce will bubble and come together beautifully. Taste and add more hot sauce if desired.
The sauce transforms instantly when Scorpion Gourmet meets the nutty brown butter and lemon juice. -
Finish and serve: Return the scallops to the pan briefly to coat them in the glaze, about 30 seconds. Arrange scallops on serving plates, drizzle with the brown butter glaze, and garnish with fresh herbs. Serve immediately.
The final presentation showcases how elegance and heat come together in perfect harmony.
Pro Tips
- Dry-packed scallops are non-negotiable! Wet-packed scallops (soaked in phosphates) will never achieve that beautiful sear because they release too much water.
- Get your pan screaming hot before adding the scallops. You should hear a satisfying sizzle when they hit the pan. If the pan isn't hot enough, they'll steam rather than sear.
- Don't move the scallops once they're in the pan! Let them develop that golden crust undisturbed. Resist the urge to peek for at least 2 minutes.
Variations
- Spicy Shrimp Scampi: Substitute large shrimp (16-20 count) for the scallops. Cook shrimp for 1-2 minutes per side until pink, then proceed with the brown butter glaze.
- Vegetarian Luxury: Use thick-cut king oyster mushroom slices or cauliflower steaks. Sear until golden, then finish with the Scorpion brown butter glaze.
- Asian Fusion Twist: Add 1 teaspoon of grated fresh ginger and 1 minced garlic clove to the brown butter, and substitute 1 teaspoon of soy sauce for part of the salt.
Serving Suggestions
Serve these elegant scallops over creamy cauliflower puree, polenta, or risotto to soak up the delicious sauce. For a lighter option, pair with sautéed asparagus or spinach. Garnish with microgreens or additional fresh herbs for a restaurant-quality presentation. Wine pairing: A buttery Chardonnay or crisp Sauvignon Blanc complements the richness and heat beautifully. For a special touch, serve as an appetizer before a main course or as the star of a romantic dinner.
Conclusion
These Pan-Seared Scallops with Brown Butter & Scorpion Gourmet Glaze prove that our Extra Hot Sauce belongs in the most sophisticated kitchens. They're a stunning example of how bold heat can be elegant, balanced, and incredibly delicious when paired with quality ingredients. This recipe demonstrates that you don't have to choose between luxury and intensity – you can have both in one spectacular dish. We'd love to see your beautiful creations! Share your elegant fiery dishes with us by tagging @ScorpionGourmet – you might just inspire someone else to elevate their cooking game.
