Wild Caught Scallops with a Sweet Chili Glaze

Wild Caught Scallops with a Sweet Chili Glaze.
Looking for an easy weeknight meal solution?
Try this recipe using Marina Del Rey Icelandic Wild Caught Scallops and serve with/over zucchini noodles, rice or pasta for a quick and delicious dinner… the leftovers make a tasty lunch, so make extra! ?

Ingredients

300g Icelandic Wild Caught Scallops
Salt and freshly ground pepper
½ teaspoon Chinese five spice powder
1 lime zest and juice
1 teaspoon sesame oil
1 tablespoon + 2 teaspoon olive oil (separated)
2 long red chilies (1 sliced, 1 seeds removed and diced)
2 cloves crushed garlic
1 tablespoon butter
1 teaspoon honey
Handful of coriander – washed and leaves picked (or chopped)
Sliced green onions

Sweet chili glaze

1 cup Sweet Chili Sauce
¼ Cup Soy Sauce
Juice of 1 lime (zest lime and reserve for finishing dish)
Mix all ingredients well to combine

Preparation

Place the scallops in a bowl, season with salt, pepper, Chinese five spice, lime zest, sesame oil and 2 teaspoon of olive oil. Toss well to coat.

** Scallops only take a few minutes to prepare, so have your ingredients measured and ready to go **
Heat a large frying pan on high. When pan is hot, add 1 tablespoon of olive oil, then add the scallops. After 30 seconds add the sliced red chilies and toss the pan. At 1 minute, add the crushed garlic and toss often. At 2 minutes, add the butter, toss to combine, then add the honey and toss to coat. At 3 minutes, add ½ cup of the sweet chili glaze and toss to combine at 3 minutes & 30 seconds, add lime juice, toss to combine and then remove scallops to the serving dish and drizzle with any sauce left in the pan.

Finish with green onions, reserved lime zest, chopped chilies and cilantro. Serve with extra glaze.