Are you craving restaurant-quality seafood at home? Asian scallop recipes offer incredible flavor with surprisingly simple techniques. From quick stir-fries to elegant steamed dishes, these 24 delights will transform your dinner routine. Get ready to impress your family and explore new culinary horizons—each recipe brings authentic Asian flair right to your kitchen!
Miso-Glazed Scallops with Ginger Rice
Oh my, the first time I tried miso-glazed scallops at a tiny seaside restaurant in Maine, I knew I had to recreate that perfect umami balance at home. After countless test batches (and happy taste-testers), this version with ginger-infused rice has become my go-to for impressing guests without spending hours in the kitchen.
Ingredients
– 12 large dry-packed sea scallops, side muscles removed
– ¼ cup white miso paste
– 2 tablespoons mirin
– 1 tablespoon granulated sugar
– 1 cup jasmine rice, rinsed until water runs clear
– 1 ½ cups water
– 1 tablespoon freshly grated ginger
– 2 tablespoons clarified butter
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced on bias
– Flaky sea salt for finishing
Instructions
1. Combine white miso paste, mirin, and granulated sugar in small bowl, whisking until smooth glaze forms.
2. Pat dry-packed sea scallops thoroughly with paper towels to ensure proper searing.
3. Heat large stainless steel skillet over medium-high heat for 2 minutes until droplets of water skitter across surface.
4. Add clarified butter to hot skillet, swirling to coat bottom evenly.
5. Place scallops in skillet without crowding, searing for 90 seconds until deep golden crust forms.
6. Flip scallops using tongs, immediately brushing tops with miso glaze.
7. Cook second side for 60 seconds while spooning excess glaze over scallops.
8. Transfer scallops to wire rack set over sheet pan to prevent sogginess.
9. Combine jasmine rice, water, and freshly grated ginger in saucepan, bringing to boil over high heat.
10. Reduce heat to low, cover tightly, and simmer for 18 minutes until liquid is fully absorbed.
11. Remove rice from heat, letting stand covered for 5 minutes to complete steaming process.
12. Fluff rice with fork, then drizzle with toasted sesame oil and fold in thinly sliced scallions.
13. Season rice with flaky sea salt to taste.
Perfectly seared scallops boast a caramelized crust that gives way to tender, sweet flesh, while the ginger rice provides aromatic warmth that cuts through the rich umami glaze. I love serving this over black slate plates to highlight the beautiful contrast between the golden scallops and white rice, sometimes adding quick-pickled radishes for extra crunch and acidity.
Spicy Thai Scallop Curry with Coconut Milk
Every time I crave something simultaneously comforting and exciting, this spicy Thai scallop curry with coconut milk comes to mind—it’s my go-to for impressing guests or treating myself after a long week. I first stumbled upon a version of this dish during a trip to Bangkok, and I’ve been tweaking it ever since to achieve that perfect balance of heat and creaminess. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen.
Ingredients
– 1 pound fresh sea scallops, patted dry
– 1 tablespoon avocado oil
– 1 tablespoon Thai red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar, finely grated
– 1 red bell pepper, julienned
– 2 Thai chilies, thinly sliced
– 1/4 cup fresh Thai basil leaves
– 1 lime, juiced
Instructions
1. Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil, swirling to coat the surface evenly.
2. Pat 1 pound of fresh sea scallops completely dry with paper towels to ensure a golden sear, then place them in the hot skillet in a single layer without overcrowding.
3. Sear the scallops for 2 minutes per side until they develop a deep golden-brown crust and are just opaque in the center, then transfer them to a plate and set aside.
4. Reduce the heat to medium and add 1 tablespoon of Thai red curry paste to the same skillet, toasting it for 1 minute while stirring constantly to release its aromatic oils.
5. Pour in 1 can of full-fat coconut milk, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate flavor.
6. Stir in 1 tablespoon of fish sauce and 1 teaspoon of finely grated palm sugar until fully dissolved, then bring the mixture to a gentle simmer.
7. Add 1 julienned red bell pepper and 2 thinly sliced Thai chilies to the skillet, simmering for 3–4 minutes until the peppers are tender-crisp.
8. Return the seared scallops to the skillet, along with any accumulated juices, and simmer for an additional 1 minute to warm through without overcooking.
9. Remove the skillet from the heat and stir in 1/4 cup of fresh Thai basil leaves and the juice of 1 lime, allowing the residual heat to wilt the basil slightly.
10. Serve immediately over steamed jasmine rice or rice noodles for the best texture and flavor experience.
So velvety and aromatic, this curry boasts a luxurious texture from the coconut milk and a fiery kick from the chilies that’s perfectly balanced by the sweet scallops. I love garnishing it with extra basil and a squeeze of lime for brightness, and it pairs wonderfully with a crisp, cold beer to tame the heat—ideal for a cozy dinner that feels both exotic and utterly comforting.
Soy-Garlic Scallop Stir-Fry
Vividly recalling my first taste of soy-garlic scallop stir-fry at a seaside market, I’ve since perfected this quick, umami-packed dish for busy weeknights—it’s become my go-to when I crave something elegant yet effortless.
Ingredients
– 1 pound dry sea scallops, side muscle removed
– 3 tablespoons cold-pressed avocado oil, divided
– 4 cloves garlic, finely minced
– 2 tablespoons low-sodium tamari
– 1 tablespoon mirin
– 1 teaspoon toasted sesame oil
– ½ teaspoon freshly grated ginger
– ¼ teaspoon crushed red pepper flakes
– 2 scallions, thinly sliced on bias
– 1 teaspoon toasted white sesame seeds
Instructions
1. Pat dry sea scallops thoroughly with paper towels to ensure a crisp sear.
2. Heat 2 tablespoons cold-pressed avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 350°F.
3. Arrange scallops in single layer without crowding; sear undisturbed for 2 minutes until golden-brown crust forms.
4. Flip scallops using tongs; cook for 1 additional minute until opaque but still tender.
5. Transfer scallops to plate; tent loosely with foil to retain warmth.
6. Reduce heat to medium; add remaining 1 tablespoon avocado oil to same skillet.
7. Sauté finely minced garlic for 30 seconds until fragrant but not browned.
8. Whisk in low-sodium tamari, mirin, toasted sesame oil, freshly grated ginger, and crushed red pepper flakes.
9. Simmer sauce for 1 minute until slightly thickened, stirring constantly.
10. Return scallops to skillet; toss gently to coat in sauce for 15 seconds.
11. Remove from heat; garnish with thinly sliced scallions and toasted white sesame seeds.
Zesty and succulent, these scallops boast a caramelized exterior giving way to a buttery-soft interior, while the glossy soy-garlic glaze clings perfectly to each bite. Serve immediately over jasmine rice or alongside crisp-tender bok choy for a complete meal that feels restaurant-worthy yet wonderfully simple.
Lemongrass Scallops with Jasmine Rice
Sometimes the simplest ingredients create the most memorable meals, like these lemongrass scallops I first enjoyed at a coastal restaurant years ago. Searing them perfectly has become my favorite kitchen challenge, and this recipe delivers restaurant-quality results every time.
Ingredients
– 1 lb dry-packed sea scallops, side muscle removed
– 2 stalks fresh lemongrass, tender inner core finely minced
– 3 cloves garlic, microplaned
– 1 tbsp fresh ginger, finely grated
– ¼ cup coconut aminos
– 2 tbsp clarified butter
– 1 cup jasmine rice, rinsed until water runs clear
– 1¾ cups filtered water
– 2 tbsp grapeseed oil
– ½ tsp fine sea salt
– Fresh cilantro leaves for garnish
– 1 lime, cut into wedges
Instructions
1. Combine minced lemongrass, microplaned garlic, grated ginger, and coconut aminos in a glass bowl to create the marinade.
2. Pat scallops completely dry with paper towels to ensure proper searing.
3. Place scallops in marinade, coating evenly, and refrigerate for exactly 15 minutes—no longer to prevent texture breakdown.
4. Rinse jasmine rice under cold water until water runs clear to remove excess starch.
5. Combine rinsed rice, filtered water, and fine sea salt in a saucepan with a tight-fitting lid.
6. Bring rice to a boil over high heat, then immediately reduce to lowest simmer and cover for 18 minutes.
7. Remove rice from heat and let stand covered for 5 minutes to complete steaming.
8. Heat grapeseed oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.
9. Remove scallops from marinade, shaking off excess liquid, and reserve marinade.
10. Place scallops in hot skillet without crowding, leaving 1 inch between each for even browning.
11. Sear scallops for 90 seconds without moving to develop a golden-brown crust.
12. Flip scallops using tongs and cook for exactly 60 seconds on second side.
13. Transfer scallops to a warm plate and tent loosely with foil.
14. Pour reserved marinade into hot skillet and simmer for 2 minutes to create a quick sauce.
15. Fluff rice with a fork and divide among serving plates.
16. Arrange scallops over rice and drizzle with reduced sauce.
Perfectly seared scallops yield a caramelized crust that gives way to a tender, almost buttery interior. The aromatic lemongrass infusion pairs beautifully with the floral jasmine rice, creating a light yet satisfying dish that’s elegant enough for company but simple enough for weeknights.
Teriyaki Scallops with Vegetables
Y’know, after a long week of testing recipes, I always crave something quick yet elegant—these teriyaki scallops are my go-to. They come together faster than takeout but feel special enough for date night, and the sweet-savory glaze is downright addictive.
Ingredients
– 1 lb large dry-packed sea scallops, side muscle removed
– 2 tbsp clarified butter
– 1 cup broccoli florets, blanched
– 1/2 cup julienned carrots
– 1/2 cup sliced shiitake mushrooms
– 1/4 cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp honey
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 tsp cornstarch
– 2 tbsp cold water
– 1 tbsp toasted sesame seeds
– 2 tbsp thinly sliced scallions
Instructions
1. Pat the scallops completely dry with paper towels to ensure a proper sear.
2. In a small bowl, whisk together soy sauce, mirin, honey, ginger, and garlic for the teriyaki sauce.
3. Heat a large skillet over medium-high heat and add clarified butter until shimmering.
4. Place scallops in the skillet, making sure they are not touching, and sear for 2 minutes without moving.
5. Flip each scallop and cook for an additional 1½ minutes until golden brown, then transfer to a plate.
6. In the same skillet, add blanched broccoli, julienned carrots, and shiitake mushrooms, sautéing for 3 minutes until slightly tender.
7. Pour the teriyaki sauce into the skillet and bring to a simmer over medium heat.
8. In a separate small bowl, create a slurry by mixing cornstarch with cold water until smooth.
9. Whisk the slurry into the simmering sauce and cook for 1 minute until thickened.
10. Return the seared scallops to the skillet, gently tossing to coat with the glaze for 30 seconds.
11. Remove from heat and garnish with toasted sesame seeds and sliced scallions.
Zesty and vibrant, this dish boasts a perfect contrast between the caramelized sear on the scallops and the crisp-tender vegetables. Serve it over steamed jasmine rice to soak up every drop of that glossy teriyaki glaze, or for a low-carb option, try it with cauliflower rice—it’s equally delightful.
Vietnamese Scallop Pho
Having just returned from a trip to Hanoi, I’ve been craving the delicate, aromatic broths of Vietnam—especially this elevated take on pho that lets sweet, briny scallops shine. Here’s my go-to recipe for a cozy weeknight dinner that feels both indulgent and light.
Ingredients
– 8 large dry-packed sea scallops, patted dry
– 4 cups rich beef bone broth
– 1 tablespoon fish sauce
– 1 teaspoon toasted sesame oil
– 2 star anise pods
– 1 cinnamon stick
– 1-inch piece of fresh ginger, thinly sliced
– 2 cloves garlic, minced
– 4 ounces dried rice noodles
– 1 tablespoon neutral avocado oil
– Fresh Thai basil leaves for garnish
– Thinly sliced red onion for serving
– Lime wedges for serving
Instructions
1. In a large pot, combine 4 cups of beef bone broth, 1 tablespoon fish sauce, 1 teaspoon toasted sesame oil, 2 star anise pods, 1 cinnamon stick, thinly sliced ginger, and minced garlic.
2. Bring the broth to a gentle simmer over medium heat, then reduce to low and let it infuse for 20 minutes to develop deep, aromatic flavors—this slow simmer is key for a balanced broth.
3. While the broth simmers, cook 4 ounces of dried rice noodles according to package instructions until al dente, then drain and rinse under cold water to prevent sticking.
4. Heat 1 tablespoon of avocado oil in a skillet over high heat until shimmering, about 350°F.
5. Sear the dry-packed sea scallops for 2 minutes per side until a golden-brown crust forms, being careful not to overcrowd the pan to ensure even browning.
6. Remove the scallops from the skillet and set aside.
7. Strain the broth through a fine-mesh sieve to remove the whole spices and aromatics, returning the clear liquid to the pot.
8. Divide the cooked rice noodles among serving bowls.
9. Ladle the hot broth over the noodles.
10. Top each bowl with seared scallops, fresh Thai basil leaves, thinly sliced red onion, and a squeeze of lime juice from the wedges.
Soft, slurpable noodles cradle those perfectly seared scallops, whose sweetness plays off the savory, anise-kissed broth. For a fun twist, serve it with a side of crispy fried shallots or a drizzle of chili oil to add crunch and heat.
Szechuan Peppercorn Scallops
Yesterday at the farmer’s market, I spotted these gorgeous sea scallops that practically begged to be transformed into something spectacular—cue my favorite Szechuan peppercorn magic. There’s something about that tingly numbness paired with sweet seafood that makes my taste buds dance every single time.
Ingredients
– 1 pound dry-packed sea scallops, side muscles removed
– 2 tablespoons Szechuan peppercorns, freshly toasted and coarsely ground
– 3 tablespoons grapeseed oil
– 4 cloves garlic, microplaned
– 1 tablespoon fresh ginger, finely julienned
– 2 tablespoons tamari
– 1 teaspoon raw cane sugar
– 2 scallions, bias-cut into 1-inch pieces
– 1 fresh red chili, thinly sliced
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a perfect sear.
2. Toast Szechuan peppercorns in a dry skillet over medium heat for 90 seconds until fragrant, then coarsely grind using a mortar and pestle.
3. Heat grapeseed oil in a large cast-iron skillet over high heat until it shimmers, about 2 minutes.
4. Place scallops in the skillet, ensuring they are not touching, and sear undisturbed for 2 minutes until a golden-brown crust forms.
5. Flip each scallop and cook for exactly 1 minute more until just opaque.
6. Transfer scallops to a warm plate using a slotted spatula.
7. Reduce heat to medium and add microplaned garlic and julienned ginger to the skillet, sautéing for 45 seconds until aromatic but not browned.
8. Stir in tamari and raw cane sugar, cooking for 30 seconds until the mixture bubbles slightly.
9. Add bias-cut scallions and sliced red chili, tossing for 20 seconds to soften slightly.
10. Return scallops to the skillet, sprinkling with ground Szechuan peppercorns, and toss gently to coat for 15 seconds.
11. Remove from heat immediately to prevent overcooking.
Heavenly doesn’t even begin to describe these scallops—the contrast between the crisp sear and tender interior, amplified by that signature ma-la tingle, is pure bliss. I love serving them over jasmine rice to soak up every last drop of that aromatic sauce, or for a showstopper appetizer, skewer them with fresh lime wedges.
Sweet and Sour Scallop Skewers
Perfect for summer grilling, these sweet and sour scallop skewers have become my go-to appetizer for backyard gatherings—I love how the caramelized glaze contrasts with the tender seafood. Preparing them always reminds me of coastal vacations where fresh shellfish was abundant, though I’ve perfected this version using quality frozen scallops that work beautifully when properly thawed.
Ingredients
– 1 pound large sea scallops, side muscles removed
– 1/4 cup rice vinegar
– 3 tablespoons honey
– 2 tablespoons tamari sauce
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 1 teaspoon toasted sesame oil
– 1/4 teaspoon red pepper flakes
– 2 tablespoons grapeseed oil
– Bamboo skewers, soaked in water for 30 minutes
Instructions
1. Pat dry the sea scallops thoroughly with paper towels to ensure proper searing.
2. Whisk together rice vinegar, honey, tamari sauce, grated ginger, minced garlic, sesame oil, and red pepper flakes in a medium bowl to create the marinade.
3. Place scallops in a shallow dish and pour half of the marinade over them, reserving the remainder for basting.
4. Marinate scallops at room temperature for exactly 15 minutes—any longer and the acid will begin to cook them.
5. Thread marinated scallops onto soaked bamboo skewers, placing 3-4 scallops per skewer with slight spacing between them.
6. Heat grapeseed oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place skewers in the hot skillet and sear for 2 minutes without moving to develop a golden-brown crust.
8. Flip skewers using tongs and cook for another 2 minutes until firm to the touch.
9. Brush reserved marinade over scallops during the final minute of cooking to create a glossy glaze.
10. Transfer skewers to a serving platter and let rest for 3 minutes before serving.
A beautifully balanced dish where the caramelized exterior gives way to succulent, sweet scallop flesh. The subtle heat from the pepper flakes lingers pleasantly, making these skewers excellent served over jasmine rice or alongside a crisp Asian slaw for textural contrast.
Korean Spicy Scallop Bibimbap
Every time I crave something vibrant and fiery, this Korean spicy scallop bibimbap hits the spot—it’s my go-to for a quick yet impressive weeknight dinner that never fails to satisfy.
Ingredients
– 1 cup short-grain white rice, rinsed until water runs clear
– 12 ounces fresh sea scallops, patted dry
– 2 tablespoons gochujang (Korean red chili paste)
– 1 tablespoon toasted sesame oil
– 2 teaspoons granulated sugar
– 1/4 cup low-sodium soy sauce
– 2 large pasture-raised eggs, lightly beaten
– 1 cup julienned carrots
– 1 cup fresh spinach leaves
– 2 tablespoons vegetable oil
– 1 teaspoon fine sea salt
– 1/4 cup sliced scallions
– 1 tablespoon toasted sesame seeds
Instructions
1. In a medium saucepan, combine 1 cup rinsed short-grain white rice with 1 1/4 cups water and bring to a boil over high heat. 2. Reduce heat to low, cover, and simmer for 18 minutes until water is fully absorbed and rice is tender. 3. Remove from heat and let stand, covered, for 5 minutes to steam. 4. In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, 2 teaspoons granulated sugar, and 1/4 cup low-sodium soy sauce until smooth. 5. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering. 6. Add 12 ounces patted-dry fresh sea scallops and sear for 2 minutes per side until golden brown and just opaque. 7. Transfer scallops to a plate and set aside. 8. In the same skillet, add remaining 1 tablespoon vegetable oil and sauté 1 cup julienned carrots for 3 minutes until slightly softened. 9. Add 1 cup fresh spinach leaves and cook for 1 minute until wilted. 10. Push vegetables to one side of the skillet and pour in 2 lightly beaten large pasture-raised eggs, scrambling for 1-2 minutes until set. 11. Fluff the cooked rice with a fork and divide evenly between two bowls. 12. Top rice with sautéed vegetables, scrambled eggs, and seared scallops. 13. Drizzle the gochujang sauce over the top and sprinkle with 1/4 cup sliced scallions and 1 tablespoon toasted sesame seeds. 14. Gently toss everything together just before serving to combine flavors and textures. Really, the contrast of the tender scallops against the crisp vegetables and creamy egg, all coated in that spicy-sweet sauce, makes each bite unforgettable—try serving it with extra gochujang on the side for heat lovers.
Sesame Crusted Scallops with Broccoli
As a coastal New Englander, I’ve always believed that the simplest seafood preparations let the ocean’s bounty shine brightest—this elegant yet approachable dish proves just that. After countless beachside dinners, I’ve perfected this method for achieving that perfect golden crust without overcooking the delicate scallops.
Ingredients
– 12 large dry-packed sea scallops (about 1½ pounds), side muscles removed
– ¼ cup white sesame seeds
– 2 tablespoons black sesame seeds
– 3 tablespoons clarified butter, divided
– 1 pound broccoli crowns, cut into 1-inch florets
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, cut into wedges
Instructions
1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Combine white and black sesame seeds on a small plate.
3. Press both flat sides of each scallop into the sesame mixture to create an even crust.
4. Heat 2 tablespoons clarified butter in a large stainless steel skillet over medium-high heat until shimmering (approximately 375°F).
5. Arrange scallops in the skillet without crowding, cooking for 2 minutes until deeply golden brown.
6. Flip scallops using tongs and cook for exactly 90 seconds more until firm but slightly yielding to touch.
7. Transfer scallops to a wire rack set over a sheet pan to prevent steaming.
8. Meanwhile, toss broccoli florets with olive oil, sea salt, and black pepper.
9. Roast broccoli on a parchment-lined baking sheet at 425°F for 18-20 minutes until tender-crisp with charred edges.
10. Heat remaining 1 tablespoon clarified butter in the skillet and drizzle over plated scallops.
You’ll adore the textural contrast between the nutty, crisp sesame crust and the buttery-soft scallop interior. Serve immediately with roasted broccoli and lemon wedges for bright acidity that cuts through the richness—I love pairing this with a crisp Sauvignon Blanc for the ultimate weeknight luxury.
Scallop and Mango Sushi Rolls
Oh my goodness, you have to try these scallop and mango sushi rolls—they’re the perfect fusion of sweet and savory that I discovered during a summer beach trip. I love making them for friends because they look so impressive but are surprisingly approachable.
Ingredients
– 8 large dry-packed sea scallops, side muscles removed
– 1 ripe champagne mango, peeled and julienned
– 2 cups sushi rice, cooked and seasoned with ¼ cup seasoned rice vinegar
– 4 sheets nori seaweed
– 2 tablespoons mayonnaise
– 1 teaspoon sriracha sauce
– 1 tablespoon toasted sesame oil
– ½ English cucumber, julienned
– ¼ cup pickled ginger
– 2 tablespoons soy sauce
– 1 teaspoon wasabi paste
Instructions
1. Pat the dry-packed sea scallops completely dry with paper towels to ensure proper searing.
2. Heat a stainless steel skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
3. Add the scallops to the dry skillet and sear for 90 seconds without moving them to develop a golden-brown crust.
4. Flip the scallops and cook for exactly 60 seconds more until just opaque throughout.
5. Transfer the scallops to a cutting board and slice them into ¼-inch thick pieces.
6. Combine the mayonnaise and sriracha sauce in a small bowl to create a spicy mayo.
7. Lay a bamboo sushi mat on your work surface and place one nori sheet shiny-side down.
8. Spread ½ cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
9. Arrange one-quarter of the sliced scallops, julienned mango, and cucumber horizontally across the center of the rice.
10. Drizzle ½ teaspoon of toasted sesame oil over the filling ingredients.
11. Using the bamboo mat, tightly roll the sushi away from you, applying even pressure to form a compact cylinder.
12. Repeat the process with the remaining ingredients to make four rolls.
13. Use a sharp knife dipped in water to slice each roll into 8 even pieces.
14. Serve immediately with pickled ginger, soy sauce, and wasabi paste on the side.
The buttery texture of the scallops contrasts beautifully with the crisp cucumber and juicy mango, while the spicy mayo adds a creamy kick that ties everything together. For an extra special presentation, I like to garnish with microgreens and a drizzle of reduced balsamic glaze.
Garlic Chili Scallops with Bok Choy
Kindly imagine the aroma of garlic sizzling in a hot pan—it’s the scent that draws my family into the kitchen every time I whip up this quick, flavor-packed dish. On busy weeknights, I lean on recipes like this one that feel indulgent yet come together in minutes, and these scallops never disappoint with their tender bite and spicy kick.
Ingredients
– 1 pound fresh dry-packed sea scallops, patted dry
– 2 tablespoons clarified butter
– 4 cloves garlic, finely minced
– 1 tablespoon gochujang paste
– 1 teaspoon toasted sesame oil
– 2 heads baby bok choy, halved lengthwise
– 1/4 cup low-sodium chicken stock
– 1 tablespoon rice vinegar
– 1 teaspoon fish sauce
– 2 tablespoons neutral oil (such as grapeseed)
– Fine sea salt, to season
– Freshly ground black pepper, to season
Instructions
1. Pat the scallops thoroughly dry with paper towels to ensure a proper sear.
2. Season both sides of the scallops generously with fine sea salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat until it reaches 375°F, then add the neutral oil.
4. Place the scallops in the skillet in a single layer, searing for 90 seconds without moving them to develop a golden-brown crust.
5. Flip each scallop and sear for an additional 60 seconds until just opaque, then transfer to a plate.
6. Reduce the heat to medium and add the clarified butter to the same skillet.
7. Sauté the minced garlic for 45 seconds until fragrant but not browned.
8. Stir in the gochujang paste and toast for 30 seconds to deepen its flavor.
9. Add the halved baby bok choy, cut-side down, and cook for 2 minutes until slightly wilted.
10. Pour in the chicken stock, rice vinegar, and fish sauce, scraping up any browned bits from the pan.
11. Simmer the mixture for 2 minutes until the bok choy is tender-crisp and the liquid reduces slightly.
12. Return the seared scallops to the skillet, tossing gently to coat in the sauce for 30 seconds.
13. Drizzle with toasted sesame oil and remove from heat.
14. Serve immediately while hot.
Out of the pan, these scallops boast a perfect sear that gives way to a buttery, melt-in-your-mouth interior, while the bok choy adds a refreshing crunch. The gochujang brings a subtle heat that lingers pleasantly, making it ideal served over steamed jasmine rice or alongside soba noodles for a complete meal.
Coconut-Lime Scallop Soup
Unbelievably refreshing yet deeply comforting, this coconut-lime scallop soup has become my go-to dish when I want something that feels both luxurious and light—perfect for those evenings when I crave restaurant-quality flavor without spending hours in the kitchen. Using fresh scallops and vibrant citrus, it’s a bowl of pure coastal bliss that never fails to impress my dinner guests.
Ingredients
– 1 pound fresh sea scallops, patted dry
– 2 tablespoons clarified butter
– 1 tablespoon avocado oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 red Thai chili, thinly sliced
– 4 cups unsweetened coconut milk
– 2 cups seafood stock
– 2 tablespoons fish sauce
– 1 tablespoon coconut sugar
– 2 limes, juiced and zested
– ¼ cup fresh cilantro, chopped
– Kosher salt, to season
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a proper sear.
2. Heat the clarified butter and avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the scallops lightly with kosher salt and sear for 90 seconds per side until a golden-brown crust forms.
4. Remove the scallops from the pot and set aside on a plate.
5. Reduce the heat to medium and add the finely diced yellow onion, sautéing for 4 minutes until translucent.
6. Add the minced garlic, grated ginger, and sliced red Thai chili, cooking for 1 minute until fragrant.
7. Pour in the unsweetened coconut milk and seafood stock, bringing the mixture to a gentle simmer.
8. Stir in the fish sauce and coconut sugar, simmering for 8 minutes to allow the flavors to meld.
9. Add the lime juice and half of the lime zest, stirring to incorporate.
10. Return the seared scallops to the pot and cook for 2 minutes just to heat through.
11. Stir in the chopped fresh cilantro just before serving.
12. Ladle the soup into bowls and garnish with the remaining lime zest.
Zesty and aromatic, this soup boasts a velvety texture from the coconut milk contrasted by the tender, seared scallops. The bright lime and subtle heat from the chili make each spoonful dynamic and unforgettable—try serving it with a side of jasmine rice for a more substantial meal.
Conclusion
Uncover the incredible versatility of scallops with these 24 Asian-inspired recipes! From quick stir-fries to elegant dishes, there’s something for every home cook. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
