Name: Seared Scallops with 1971 Hook Tomato Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb sea scallops; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp 1971 Hook hot sauce; 1/4 cup grated parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil; 2 cloves garlic, minced; 1 shallot, finely chopped; 2 cups baby tomatoes, halved; 1/4 cup chicken or vegetable broth

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.