- 8 fresh large scallops
- 1 Fresno chili sliced
- 1 tsp orange zest
- 1 oz basil sliced
- 1 Tbsp garlic sliced
- 1 tsp lemon juice
- 1 tsp Italian parsley chopped
- 3 Tbsp olive oil
- salt & pepper
Season scallops with salt & pepper. Saute over medium heat until desired temperature and place on platter. Return pan to heat and add oil, garlic, and chili cook until crisp and brown. Finish with zest, lemon juice, basil and parsley. Spoon mixture over scallops.
Serve with sriracha if desired.
NOTES:Dry pack frozen scallops are ok. If using wet scallops dust them with flour or egg and panko crumbs first.