Chili-Garlic Scallops with Crispy Sage
Ingredients
- 1 poundlarge sea scallops (dry, patted very dry)
- 3 tablespoonneutral oil
- 4 clovegarlic
- ½ teaspoonred pepper flakes
- 8 leaffresh sage
- 1fresh lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonunsalted butter
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 fresh lemon in half for juicing.
Method
- 01
Pat the scallops very dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 02
Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- 03
Working in batches to avoid crowding, sear the scallops for 2 to 3 minutes per side until golden-brown. Transfer to a plate.
- 04
Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan, then add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant.
- 05
Add the sage leaves and cook for 1 minute, stirring gently, until the leaves darken and crisp slightly.
- 06
Remove the pan from heat and stir in the butter until melted. Squeeze in the juice of 1 lemon.
- 07
Return the scallops to the pan to coat in the spiced butter. Taste and adjust salt and pepper, then serve immediately.
Spice Tips
The red pepper flakes deliver warmth here, but you can dial it up. Add an extra 1/4 teaspoon for more heat, or finish with a tiny pinch of cayenne. A grating of fresh lemon zest over the plate brightens the spice beautifully. For herb variation, try fresh thyme or basil in place of some sage.
Success with scallops depends on dryness and high heat—moisture prevents browning. Buy