Chef's recipe for Sweet Mesquite Sriracha: Use one seasoning packet for 1 lb of sea scallops. Heat sesame oil in skillet on medium-high. In a separate dish, coat scallops with seasoning ensuring all sides are well coated. Gently add the scallops to skillet, making sure they are not touching each other. Sear the scallops for 1 to 2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove scallops from the pan and set aside. Reduce skillet heat to medium low, and pour in remaining seasoning and one 14oz can of coconut milk. Bring skillet contents to a boil, while whisking constantly. Once sauce is thickened and contents are fully stirred, remove from heat. Serve immediately with scallops over rice noodles or jasmine rice. Enjoy!
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
INGREDIENTS: BROWN SUGAR, SUGAR, PAPRIKA, WHITE VINEGAR (MALTODEXTRIN AND DISTILLED VINEGAR), JALAPENO CHILI PEPPER, TOMATO, MOLASSES (REFINERS' SYRUP, CANE MOLASSES, CANE CARAMEL COLOR), GARLIC, SALT, MESQUITE SMOKE POWDER (MALTODEXTRIN, NATURAL MESQUITE SMOKE FLAVOR, SILCON DIOXIDE TO PREVENT CAKING).
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