So OP set my tongue on fire, but that's besides the point. Right next to the restaurant is little cafe packed with patrons. It looks like Asian fusion cuisine. I tried to remember the name, but am now drawing a blank. Anyone know?
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.