Pan Seared Hokkaido Scallops Recipe
Recipe information
Make Pan Seared Hokkaido Scallops in just 30m. Calabrian Chili-Butter - Mango-Bell Pepper Chutney - Cilantro
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Ingredients
Main Ingredients
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. Plate the Dish
On a serving plate, place a generous spoonful of the mango-bell pepper chutney. Arrange the seared scallops on top and drizzle with the Calabrian chili-butter. Garnish with chopped cilantro.
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