2 pounds of fresh scallops
1 small jar Chili Lime Hotsauce
1 tbsp olive oil and 1 tbsp butter to prevent the oil from burning
I red pepper cut in stripes
½ bunch green onions cut in ¼ inch pieces
In a non-stick frying pan add oil, butter and hotsauce and liquefy over medium heat. Add scallops and cook at medium-high heat until done. If desired, add pepper and onion 2 minutes before scallops are done, glaze with sauce evenly.
Courtesy of Ellen Burge