Seared Scallops with Ot Gan Den Hot Sauce | Elegant & Easy Dinner Idea

Serves

3-Feb

Prep Time

15 min

Total Time

30 min

Main Course

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American 🇺🇸

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This dish is elegant and simple: perfectly seared scallops over a bright pea purée, finished with a bold drizzle of Ot Gà Đen — a small-batch, Vietnamese-inspired hot sauce that brings the heat, citrus, and depth. This dish is fresh, vibrant, and packed with flavor. Whether you're hosting or just cooking for yourself, it’s a quick win that looks like fine dining. 🔥 Sauce: Ot Gà Đen Hot Sauce Follow for more healthy, adventurous recipes! The Pea puree and Shaved Fennel & Orange Salad recipes are added below

Ingredients

8 large sea scallops, patted dry
Salt and black pepper, to taste
1 tablespoon avocado oil (or high-heat neutral oil)
1–2 tablespoons Ot Gà Đen Hot Sauce
Microgreens or baby arugula (for plating)
Fresh lime wedges (optional) - Pea Purée
1 cup frozen peas (or fresh if in season)
1 tablespoon olive oil
2–3 tablespoons vegetable broth, chicken broth, or water (adjust as needed)
1 small garlic clove, chopped
1 tablespoon fresh mint leaves (for brightness)
Salt and pepper, to taste
1–2 teaspoons fresh lemon juice (brightens it up) - Shaved Fennel & Orange Salad
1 fennel bulb (fronds reserved)
1 large orange
½ small red onion very thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice (or orange juice from the segments)
Salt and cracked black pepper, to taste
Optional for garnish: Fennel fronds (the leafy green tops) Microgreens
A pinch of flaky salt

Video

Directions

Prep Scallops: Pat the scallops very dry with paper towels and season with salt and pepper.
Sear: Heat oil in a heavy skillet (preferably well seasoned cast iron) over medium-high heat. Once hot, place the scallops down gently — don’t move them. Sear 2 minutes until golden brown, then flip and cook another 1–1.5 minutes.
Plate: Arrange a small bed of microgreens or baby arugula. Top with seared scallops.
Drizzle: Generously drizzle Ot Gà Đen over the scallops. Add a squeeze of lime if desired. - Bring a small pot of salted water to a boil. Add peas and cook for 1 minute (just enough to get them vibrant green and tender).
Immediately drain and transfer to a bowl of ice water to stop cooking (this keeps them super green). Drain peas from ice water. Add peas to a blender or food processor.
Add olive oil, broth/water, garlic, mint, a pinch of salt and pepper. Blend until very smooth, scraping sides as needed. Add more broth/water 1 tablespoon at a time if needed for smoother texture.
Taste and adjust seasoning with salt, pepper, and lemon juice.
Prep the fennel: Trim the fennel bulb and slice it as thinly as possible using a mandolin or very sharp knife so it’s very delicate and almost see-through.
Segment the orange: Using a knife peel the orange. Slice between the membranes to release orange segments (“supremes”). In a medium sauce pan add olive oil. When hot add the red onion and sauté for 2-3 minutes. Add the fennel and sauté for another 2-3 minutes.
Remove from heat In a bowl, gently toss fennel, orange segments, and red onion with olive oil and lemon juice. Season lightly with salt and cracked pepper.
Plating: Add the pea puree to a small plate then gently top with 2-3 scallops. Using tongs, pick up a small mound and gently “pile” it onto the plate beside the scallops.
Optional: sprinkle a few fennel fronds or microgreens on top.

8 large sea scallops, patted dry
Salt and black pepper, to taste
1 tablespoon avocado oil (or high-heat neutral oil)
1–2 tablespoons Ot Gà Đen Hot Sauce
Microgreens or baby arugula (for plating)
Fresh lime wedges (optional) - Pea Purée
1 cup frozen peas (or fresh if in season)
1 tablespoon olive oil
2–3 tablespoons vegetable broth, chicken broth, or water (adjust as needed)
1 small garlic clove, chopped
1 tablespoon fresh mint leaves (for brightness)
Salt and pepper, to taste
1–2 teaspoons fresh lemon juice (brightens it up) - Shaved Fennel & Orange Salad
1 fennel bulb (fronds reserved)
1 large orange
½ small red onion very thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice (or orange juice from the segments)
Salt and cracked black pepper, to taste
Optional for garnish: Fennel fronds (the leafy green tops) Microgreens
A pinch of flaky salt