Chef Andre Smith, Sr.’s Pan Seared Scallops 

RICHMOND, Va. -- Pan-Seared Scallops with Thai Chili-Garlic Butter Sauce

Serves: 4 (5-6 scallops each)| Prep: 15 min | Cook: 10 min

Ingredients

Scallops

• 1 ½ lbs large sea scallops (16–20, dry-packed) 

• 2 tbsp grapeseed oil 

• Kosher salt & freshly cracked black pepper 

Thai Chili-Garlic Butter Sauce

• 4 tbsp unsalted butter 

• 2 cloves garlic, minced 

• 1 fresh Thai red chilies, finely sliced (adjust heat to preference) 

• ¼ tsp red chili paste 

• 1 tsp fresh ginger, minced 

• 1 tbsp fresh lime juice 

• 2 tsp light brown sugar 

• 1 tsp soy sauce  

• 1 tbsp Nori Komi Furikake (rice seasoning) 

Method

1. Prepare scallops: Pat dry and season lightly with salt and pepper. 

2. Pan-sear: Heat oil in a cast iron or stainless skillet over medium-high. Add scallops and sear 1 ½–2 minutes per side until golden with a just-set center. Remove to a warm plate. 

3. Make the Thai chili-garlic butter sauce: Lower heat to medium. Add butter and let it melt. 

4.  Stir in garlic, ginger, and sliced chilies; sauté 30–45 seconds until aromatic. Stir in soy sauce, sugar, chili paste, rice seasoning, and lime juice. Simmer briefly until sauce is glossy and emulsified. Taste: balance should be spicy, garlicky, tangy, and slightly sweet. 

5. Plate: Spoon Thai chili-garlic butter onto the plate. Place scallops on top. Garnish with fresh green herbs for brightness.