Scallops in Red Hot Sauce
A gourmet dish that’s fast and easy to make. Serves 4 people.
- 1 pound spaghetti
- 1 tablespoon butter
- 1/2 medium onion – chopped
- 1 pound bay scallops
- salt and pepper, to taste
- 1 cup whole milk
- 2 tablespoons Huy Fong Sriracha Hot Chili Sauce
- 2 tablespoons cornstarch
- 1/4 cup whole milk
- 1/2 cup parmesan cheese, freshly grated
Start spaghetti in boiling water per directions.
Over medium-high heat, melt butter in 10″ saute pan and sweat onions. Add scallops, salt and pepper, and saute for 5 minutes or until all scallops are opaque. Stir in hot chili sauce and milk and simmer for 5 more minutes uncovered, stirring often.
Make a slurry with the cornstarch and 1/4 cup of milk and add to scallops. Bring to a boil to thicken, stirring constantly.
Add grated parmesan cheese and serve immediately over spaghetti.
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