Seared Scallops with 1971 Hook Tomato Sauce is a culinary masterpiece that marries the delicate sweetness of scallops with the fiery complexity of 1971 Hook hot sauce. This dish is a nod to Chef Joelle's philosophy of big flavors with minimal effort, making it perfect for a weeknight dinner or an impressive entree for guests. The sauce, featuring garlic, shallots, and baby tomatoes, is brought to life by the Argentine-inspired hot sauce, which adds depth and a gentle heat. Finished with fresh parsley and parmesan, this dish is a celebration of seafood and spice.
Instructions
- 1
Pat the scallops dry with paper towels and season with salt and pepper.
Pro tip: Ensure scallops are dry for the best sear.
- 2
Heat olive oil in a cast iron skillet over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown. Remove and set aside.
- 3
In the same skillet, add olive oil and sauté garlic and shallots until fragrant, about 2 minutes.
- 4
Add the baby tomatoes and cook until they begin to burst, about 5 minutes.
- 5
Stir in the 1971 Hook hot sauce and broth, simmering until slightly thickened, about 3 minutes.
- 6
Return the scallops to the skillet, spooning sauce over them. Cook for an additional 2 minutes.
- 7
Remove from heat and garnish with parsley and parmesan before serving.
Chef Tips
- •Use fresh, dry scallops for optimal searing.
- •Adjust the amount of 1971 Hook hot sauce to your spice preference.
- •This dish pairs well with a crisp white wine.