Sriracha Lime Scallops
high smoke point oil
I used olive
dry white wine
sriracha or to taste
Lime juice to taste
Salt and pepper
Chopped cilantro to garnish
Season scallops with salt and pepper.
Heat pan on high with butter and olive oil.
When oil is hot and bubbling of butter starts to subside, add scallops.
Allow to cook without touching for 1-1.5 minutes before checking.
Carefully flip and allow to cook for another minute.
Add wine and sriracha sauce to deglaze.
Swirl it around and allow to reduce a little (it'll be quick!)
Remove from heat, and spritz in lime juice.
Garnish with cilantro and serve.
Make sure the scallops are properly pat dry!