Video Transcript

Chef Tim Sousa here from Pour Judgement Bar & Grille, Newport, Rhode Island. I've been a chef in Rhode Island for over 10 years, and today I'm gonna make seared scallops with sweet chili-lime butter. So to start off we're gonna talk about our ingredients. We got some unsalted butter, a little bit of lime juice, some diced Thai chile's or Serrano chili's if you want to go less spicy, a little brown sugar for the sweetness, some black pepper, a little bit of diced shallots, and a little bit of lime zest. That's just the skin of the lime taken off. So you just get that flavor without the bitterness, a little bit of scallions for garnish, and most importantly we have our sea scallops. We picked out some nice beautiful sea scallops that we're gonna teach you how to sear. So you want to get your pan nice and hot, season the scallop with salt and pepper and get it right in that pan get the brown side. Once it's brown on one side you can flip it over and shut the pan off and you'll have a nice beautiful medium-rare scallop. If you prefer to cook it a little bit longer to well done or medium well that's up to you. So to get started on your sauce we're gonna take a little bit of the shallots and the Serrano chili or Thai chili whatever you prefer and just a little bit of butter and we're gonna sweat those down and then we're gonna add our lime juice and our lime zest, and our brown sugar and then we're gonna fold in the rest of our butter to make a nice buttery sweet but spicy sauce for our seared scallop. Now I've taken the liberty of cooking this all ahead of time for you and we're gonna go ahead plate this just as you would as you finish cooking it. So you see we've got our beautiful seared scallops right there and I place those right on the plate just like that and you can see the sauce is gonna be still a little bit loose but nice and buttery. You can give it a stir together. It's got your chili's, it's got your brown sugar, it's got a little bit of lime zest in there so it's gonna be a really nice sweet and spicy balance on the scallops which is gonna go beautifully with the nice succulent flavor of these beautiful seared scallops and I'm just gonna add a touch of scallions just to break the plate up and make it look pretty and there you go you've got some beautiful seared scallops with chili-lime.