Sizzling pan-seared scallops

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5 min


2 servings

* PLUS Cooking time: 5 minutes


  • 500 g large sea scallops
  • 1 tbsp cornstarch
  • 2 tsp butter
  • 1/2 cup dry white wine
  • 1/2 to 3/4 tsp hot chili-garlic sauce
  • 1/4 cup chopped fresh cilantro , or basil (optional)


  • Tear off and discard any tough muscles from side of scallops. Pat scallops dry with paper towels and place in a medium-size bowl. Sprinkle cornstarch overtop. Using your hands, gently toss until scallops are evenly coated.
  • Melt butter in a large, non-stick frying pan over medium-high heat. Add scallops. Cook until lightly golden on both sides, from 1 to 2 minutes per side. Remove scallops to a large plate. They will continue to cook a little as they stand.
  • Add wine and 1/2 teaspoon (2 mL) chili-garlic sauce to liquid in pan. Reduce heat to medium. Stir often, uncovered, until liquid is reduced by half, about 2 minutes. Return scallops and any accumulated juices to pan. Stir until scallops are evenly coated with sauce and give some resistance when pressed, about 1 more minute. Remove from heat and stir in coriander, if using. Serve over rice or toss with noodles and stir-fried sweet peppers, peas or wilted spinach.

Nutrition (per serving)

  • Calories
  • 276,
  • Protein
  • 38.2 g,
  • Carbohydrates
  • 9.6 g,
  • Fat
  • 5.6 g,
  • Sodium
  • 414 mg.

A little white wine and a small hit of hot chili-garlic sauce blend well into a piquant sauce for our succulent scallops. Serve fragrant basmati rice with saut?ed peppers if company’s coming or toss with rice noodles for a casual weeknight dinner.