Pan Seared Hokkaido Scallops Recipe
Calabrian Chili-Butter - Mango-Bell Pepper Chutney - Cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chutney
In a bowl, combine the diced mango and bell pepper. Add a pinch of salt and mix well. Set aside.
- 2
Make the Chili-Butter
In a small saucepan over low heat, melt the butter. Once melted, stir in the Calabrian chili paste and mix until well combined. Keep warm.
- 3
Sear the Scallops
Pat the Hokkaido scallops dry with paper towels. Season both sides with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.
- 4
