Spicy Seared Scallops
THE MILD-FLAVORED PICKAPEPPA is my favorite brand of steak sauce. Made from a centuries-old recipe in Jamaica, Pickapeppa is completely natural and has just the right balance of smoky, sweet, and spicy flavors. It is particularly delicious when served with meaty scallops. Serve the scallops hot as a passed hors d’oeuvre or chilled as a light summer appetizer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large bowl, combine the olive oil, steak sauce, black pepper, red pepper flakes, cayenne, and salt. Add the scallops to the bowl and gently toss. Set the bowl aside and let the scallops marinate for 10 minutes.
Step 2
Melt the butter in a large skillet over medium-high heat until it begins to brown. Lay the seasoned scallops in the pan and cook without moving for 3 1/2 minutes, or until the scallops are browned but not burned. Depending on the size of the pan, you may need to cook the scallops in batches. Using tongs or a spatula, turn the scallops over and cook for 1 more minute. Be careful not to overcook; the center of the scallop should remain translucent. Transfer the scallops to a plate and serve hot.
