Asian Peppered Chili Scallops


  • 12 Large Sea Scallops, Washed and Dried.
  • Quarter Cup Crushed Assorted Peppercorns
  • 3 Tablespoons Grapeseed Oil
  • 3 Tablespoons Salted Butter
  • Sweet Chili Sauce
  • Chives, Finely Chopped
  • Toasted sesame seeds



  1. Thaw and dry scallops thoroughly.
  2. Roll edges in peppercorns and set aside.
  3. Heat mixture of oil and butter.
  4. Place scollops in pan and cook.
  5. Only ‘til 1/4 inch of bottom turns white. Flip over carefully and finish the other side.
  6. Let cool on raised rack.
  7. Garnish with chili sauce and top with chives and sesame seeds.
  8. Place on serving spoons and serve. Can be eaten hot or cold.