Wok Seared Scallops In Teriyaki Tabasco Butter Sauce Recipe

Wok Seared Scallops in Teriyaki Tabasco Butter Sauce

Recipe adapted from Sterling Ball

• Difficulty: Intermediate
• Makes: 8 servings
• Total Time: 35 minutes
• Prep Time: 10 minutes
• Cooking Time: 25 minutes

Ingredients:

• 1 1/2 sticks butter
• Hot pepper sauce (suggested: Tabasco)
• 24 large scallops
• Kosher salt and freshly ground black pepper
• 1 pound sugar snap peas, ends trimmed and stems removed, blanched
• 2 red bell peppers, chopped
• Peanut oil as needed
• Teriyaki sauce (store-bought)

Directions:

1. Heat a wok over high heat until very hot. For each batch, add 2 tablespoons butter and let it melt; splash in hot pepper sauce to taste. Place four scallops in the sizzling butter and sear until golden, about 1 minute per side. Season lightly with salt and pepper while cooking. Transfer scallops to a plate and repeat with remaining scallops.
2. Add the blanched sugar snap peas and chopped bell pepper to the hot wok and stir-fry 23 minutes so the vegetables soften but stay crisp; add a little peanut oil if they begin to stick. Pour in a generous splash of teriyaki sauce, return the scallops, and toss gently to coat. Serve immediately.

Recipe adapted from culinary professional Sterling Ball; originally published in 2004.