Spicy Scallops

Spicy Scallops are a quick and elegant dish where tender sea scallops are pan-seared to golden perfection and served with a bold, spicy sauce. Whether made with gochujang, Sriracha, or chili butter, this recipe delivers complex flavor with minimal ingredients and effort.

Why You’ll Love This Recipe

• Quick to cook, perfect for weeknights or special dinners
• Rich, spicy sauce adds excitement to delicate scallops
• Easily adaptable with pantry-friendly ingredients
• Elegant presentation in under 20 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 large sea scallops, cleaned and patted dry
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (like avocado or grapeseed)
• 1 teaspoon sesame oil or 1 tablespoon butter
• 2 scallions, thinly sliced
• 1 Fresno chile or jalapeño, sliced
• 1 garlic clove, minced
• 1 teaspoon fresh grated ginger (optional)
• ¾ cup coconut milk or heavy cream
• 1–2 tablespoons gochujang paste or Sriracha
• 1 teaspoon fish sauce
• 1 teaspoon tamari or soy sauce
• ¾ tablespoon lemon or yuzu juice
• 2 tablespoons cold unsalted butter (for finishing)
• Fresh cilantro and scallion greens, for garnish

Directions

1. Prep the scallops: Remove side muscle, rinse, and thoroughly dry with paper towels. Season lightly with salt and pepper.
2. Sear the scallops: Heat oil in a hot skillet. Sear scallops without moving them for 3–4 minutes until golden. Flip and cook 30–60 seconds more. Remove and set aside.
3. Make the sauce: In the same pan, add sesame oil or butter. Sauté scallions, chile, garlic, and ginger for 1–2 minutes. Stir in coconut milk and gochujang (or Sriracha), fish sauce, tamari, and lemon juice. Simmer for 3–4 minutes.
4. Finish the sauce: Remove from heat and whisk in cold butter until glossy.
5. Serve: Plate scallops with sauce spooned over the top and garnish with cilantro and scallions.

Servings and timing

• Servings: 2 (main) or 4 (appetizer)
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Variations

• Use Sriracha for a tangier heat
• Add tomato paste for a richer, deeper sauce
• Try Cajun seasoning on scallops for a Southern-style spice
• Swap coconut milk for cream or dairy-free alternative

storage/reheating

• Best served fresh
• Store leftover sauce and scallops separately in the fridge for up to 2 days
• Reheat sauce gently on the stovetop; scallops can be gently warmed in a pan but may lose texture

FAQs

Can I use frozen scallops?

Yes—thaw completely and dry thoroughly for a good sear.

What’s the best substitute for gochujang?

Sriracha or Sambal Oelek work well and are more commonly found.

How do I know when scallops are done?

They should be opaque and firm to the touch but still tender inside.

Is this dish gluten-free?

Yes, if you use gluten-free tamari and verify other ingredient labels.

Can I double the recipe?

Yes, but sear scallops in batches so the pan stays hot.

What pairs well with this?

Great with jasmine rice, noodles, or a crisp salad.

Can I use another protein?

Shrimp or firm tofu are great substitutes.

How spicy is the sauce?

Moderately spicy—adjust to taste by using more or less chili paste.

Do I need coconut milk?

No, heavy cream or another milk alternative works too.

Can I freeze it?

Scallops are best fresh; sauce can be frozen but may separate upon reheating.

Conclusion

Spicy Scallops are the perfect fusion of tender seafood and bold flavor. Whether you’re cooking for a special occasion or spicing up your weeknight dinner, this dish is fast, flavorful, and effortlessly impressive.

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