Ingredients:
- 10–12 dry-packed Stonington sea scallops, patted dry
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt & pepper to taste
Habanero Citrus Glaze:
- 1 tbsp Exquisite Habanero Pepper Sauce
- 2 tbsp rice vinegar
- 1 tbsp mirin or honey
- 1 tbsp fresh lime juice
- 1 tsp soy sauce
- Zest of ½ lime
- Pinch of grated ginger (optional)
Instructions:
- Make the glaze: In a small saucepan, combine all glaze ingredients. Simmer over low heat for 2–3 minutes until slightly thickened. Set aside.
- Prep scallops: Season scallops lightly with salt and pepper. Heat olive oil in a skillet over high heat until shimmering.
- Sear scallops: Add scallops to the pan, flat-side down. Sear for 2–3 minutes without moving until golden brown. Flip and add butter. Baste scallops with melted butter for 1–2 minutes until opaque and just firm.
- Finish with glaze: Remove scallops from heat and drizzle with warm habanero citrus glaze. Garnish with microgreens or cilantro.
Serving Ideas:
- Over a bed of coconut rice or lime cauliflower purée
- With a side of grilled mango salsa or charred corn salad
- Paired with a crisp Albariño or dry rosé
