Chili Oil Seared Scallops
Delicate, buttery scallops meet fiery chili oil and a zesty squeeze of lime—an elegant dish that’s quick, bold, and packed with flavour. Perfect as a starter or a light main.
INGREDIENTS:
12 large scallops, patted dry
2 tbsp chili oil (plus more for drizzling)
1 tbsp olive oil
Salt and black pepper, to taste
Juice of 1 lime
Optional: lime zest, for garnish
METHOD:
Season scallops lightly with salt and pepper.
Heat chili oil and olive oil in a skillet over medium-high heat. Once hot, sear scallops for 1–2 minutes per side until golden with a crisp edge.
Remove from heat and squeeze fresh lime juice over the scallops.
Plate immediately, drizzle with extra chili oil, and garnish with lime zest if desired.
Serve hot—simple, spicy, and citrusy fresh.