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

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. 4. 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.