Ingredients
12 Jumbo scallops
½ stick butter (unsalted)
4 garlic cloves minced
½ Juice or lime
2 tsp Spanglish asadero Chile y limón seasoning
3 tbsp avocado oil
1/2lb shishito peppers
Directions
Step 1
Preheat your skillet on high heat, dry your scallops with a paper towel. It is very important to get a nice sear. Add avocado oil to your scallops 1 tsp, then add your Spanglish asadero Chile y limón, season lightly on both sides.
Step 2
Next sear your scallops 2 min per side, do not move them at all.
Step 3
Then flip and leave for 1 min to finish cooking. Let them cool for now and make your sauce in the same skillet, (heat on med-low) add butter, 2 tbsp avocado oil, garlic, lime juice and 1 tsp of Chile y limón seasoning, stir consistently until the garlic is nicely browned.
Step 4
Then toss your scallops and shishito peppers in that delicious Sauce.
Step 5
I used my griddle for this cook. I charred the shishito peppers for about 1 min. If you have a large skillet, add the shishito peppers once you flip the scallops.
