Garlic Chile Butter Scallops

Annie, Annie's Eats

Many special occasion meals fall into that category because of their inherent complexity. Lots of steps, specialty ingredients or both may be involved. One of my ultimate meals for a special occasion is seared scallops with a simple butter sauce. It looks and tastes like it is involved and time consuming, but it truly could not be easier or faster.

Scallops take only a few minutes to cook. Any more and they will be overdone and chewy. This particular rendition includes a butter sauce that is both sweet and slightly spicy – so simple, and so very good. Served with Chipotle-Lime Roasted Carrots or Lemon Saffron Quinoa. You will have a meal that will be sure to impress.

Garlic Chile Butter Scallops

By Annie
Makes 3-4 servings

Ingredients:

1 1/2 pounds sea scallops
Salt and pepper to taste
5 tablespoons unsalted butter, room temperature
1 1/2 tablespoons sweet chili sauce
3 cloves garlic, minced
2 tablespoons clarified butter*
1/4 cup white wine, such as Sauvignon Blancscallops 1

Directions:

Pat scallops dry on both sides with paper towels. Season both sides of scallops with salt and pepper. Set aside.

In small bowl, combine room temperature butter, chili sauce and garlic. Season with salt and pepper. Mixed together until evenly blended. Set aside.

Heat large skillet on medium-high for 2 minutes. Add clarified butter and swirl to coat pan. Add scallops to pan in single layer and let cook without flipping or stirring for 2 minutes. Flip scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove scallops to plate.

Add wine to empty pan to deglaze any browned bits from bottom. Reduce heat to medium-low. When wine has mostly bubbled off, add in chili butter mixture. Stir just until melted. Serve scallops warm with some of butter sauce drizzled over surface.

*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.

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