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Easy Weeknight: Seared Chili Moromi Scallops

Lean on some incredible ingredients for this effortless gourmet dinner.


2 T gochu chili sauce
1 T shoyu
2 T rice vinegar
1 T cider vinegar
1 T maple syrup
2 T olive oil
8 - 10 scallops

Mix the sauces, vinegars and syrup together in a small pan and simmer gently to thicken.

Heat the oil in a  skillet or saute pan over high heat.

Pat the scallops dry, then sear 3 - 4 minutes on each side, until well browned.

Place the browned scallops in the sauce, dredge, then plate them and cover with the remaining sauce.