Scallops are a delicious seafood treat. With this recipe, you can make them easily at home and they taste like they are straight from a gourmet restaurant. The flavors are fresh and bright with just enough spice to round it out. You will not taste scallops in the same way again.
By adding Revved Up Spicy Cayenne to the lemon and butter in the pan, you add pepper and spice to your dish. The Revved Up Spicy Cayenne sauce has the perfect balance of heat, so it doesn't make your scallops too spicy and it really brings out all of the flavors you love.
Test your palate with Revved Up Spicy Cayenne sauce, you will not go back!
These scallops are great as a dish on their own, or you can add them into a classic pasta dish. The green herb sauce doubles great as flavor for the scallops and a sauce to coat the pasta. The scallops are also delicious in salad. The flavors in this recipes go great with any simple oil and vinegar based dressing.
Spicy Herbed Scallops with Green Herb Sauce
Seafood / Appetizers
1 1/2 lbs. large scallops (about 16 scallops)
2 TBSP extra virgin olive oil
Kosher salt and black pepper
4 TBSP salted butter
4-6 cloves garlic, minced or grated
1-2 TSP Revved Up Spicy Cayenne
1/4 C extra virgin olive oil
1/4 C fresh parsley, chopped
1/4 C fresh oregano, chopped
1/4 C fresh basil, chopped
2 TBSP red wine vinegar
2 TSP Revved Up Spicy Cayenne
4 Oz. feta cheese, broken into chunks
Green Herb Sauce
Wash scallops well and pat to dry. Season with salt and pepper.
Heat 2 TBSP olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and season with salt and pepper. Sear on both sides until browned, about 2-3 minutes.
Add the butter, lemon zest, garlic, and Spicy Cayenne. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat.
To make the herb sauce, mix the olive oil, parsley, oregano, basil, vinegar, Spicy Cayenne, and lemon juice. Add the feta and gently sir to combine.
To serve, plate the scallops and pour herb sauce evenly over scallops.