Spicy Castaway Scallops
When we developed our sauce Castaway, we wanted something that was fresh and would work well with seafood. Crab boils are a go to for celebrations around here, and we really wanted something that would work well with a crab boil and other types of seafood.
I'm not much of a fish person, but I do like scallops,crab, mussles and shrimp so when we were thinking of a seafood recipe to try with Castaway, we definetly wanted to try scallops.
The recipe says spicy but this doesn't have too much of a kick, but you can add more Castaway to kick it up a notch.
Spicy Castaway Scallops
Ingredients
-2 Tablespoons of olive oil
-1 1/4 lb of scallops
-6 Tablespoons of butter
-4-5 large garlic cloves, minced
-salt and pepper
-1/4 cup sweet wine
-3 Tablespoons of Castaway sauce
-1/4 cup chopped chives
-diced red jalapeno to taste
Instructions
1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached.Pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium high-heat until hot. Add scallops to the pan.
3. Season with salt and peper. Cook 3 minutes on each side, or until cooked through. Remove from pan and put on plate.
4. Melt 3 TBSP of butter in the same pan, scraping up any browned bits left over from the scallops. Add garlic and cook until fragrant.
5. Pour in sweet wine and simmer until wine reduces by half. Stir in the rest of the butter and Castaway.
6. Remove the skillet from the heat, add the scallops back to the pan. Add chives.
7. Serve over pasta with sauce from pan.
