More seafood! This time it was sea scallops, which are great for a weeknight dinner since they cook so quickly. A lot of scallop recipes call for a butter sauce, but since we had a butter sauce the night before I thought it was best to opt for something different. I decided use some of my beloved Sriracha sauce, since I can't get enough spicy food. I'll warn you now, these are spicy, so reduce the Sriracha if you can't handle the heat.
One tip I have when cooking scallops is to have all of your side dishes ready when when you are going to throw the scallops in the pan since they cook up so quickly and you do not want overcook them, they become too chewy. Slightly under cooked scallops are better than over done scallops. Once the outside turns opaque it usually only takes a few more minutes to cook them, but feel free to cut one open if you are nervous about having them turn out too under cooked. Keep reading for the recipe.
