Introducing my Seared Scallops with Spicy Mayo recipe, a delightful seafood dish that combines tender, succulent scallops with a rich buttery sear and a kick of spicy mayo, bringing together Asian-inspired flavors in every bite. With its simple preparation and perfect balance of savory and spicy elements, this dish is a must-try for any seafood lover. Get ready to impress your taste buds with this easy-to-make recipe that will elevate your dinner to a whole new level!
Table of Contents
Why I Love This Recipe
If you’re craving restaurant-quality scallops without the hassle, try my Seared Scallops with Spicy Mayo recipe! I love this because it is crafted for effortless enjoyment and the dish combines Japanese-inspired flavors just like in my Dynamite Scallops dish with my perfected scallop-searing technique from my Pan Seared Japanese Style Scallops and Teriyaki Scallop dish! We then top the seared scallops with my signature spicy mayo sauce from my Spicy Baked Chicken and Miso Mayo Dipping Sauce recipe, creating a mouthwatering umami packed experience that’s both accessible and irresistibly flavorful!
This recipe promises to satisfy your craving for restaurant-quality seafood with minimal effort. Dive into the world of Japanese cooking and elevate your dining experience today!
Ingredients
Ingredients
- Medium Scallops – fresh dry scallops that are not prepared in any kind of brine.
- Black Pepper – fine ground.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Butter – salted.
- Radish Sprouts – used for garnish and extra flavor.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Sriracha – Asian style chill sauce.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, ensure you use a Large Pan with a Flat Bottom. This allows your scallops to have ample space to sear evenly and maintain the correct searing temperature throughout the cooking process.
Step 1 Start by patting the scallops dry with a paper towel and sprinkling some black pepper.
Step 2 In a small bowl, combine mayo and sriracha to make the sauce.
Step 3 In a large skillet coated with preheated olive oil, add scallops, and sear under medium heat for 1.5 minutes or until browned, then add butter. Flip the scallops and cook for another 1.5-2 minutes until browned.
🍳 Searing Pro Tip
When searing scallops, Avoid Overcrowding the pan and Refrain From Moving them too much during the searing process. If your pan lacks the space to accommodate all the scallops without overcrowding, it’s best to cook them in batches to ensure proper searing.
🌡 Internal Temperature Check
Ensure the scallops reach a temperature of 125°F.
Step 4 Top with sauce and fresh micro green or radish sprouts.
🌿 Garnishing Pro Tip
Drizzling scallops with some fresh Lemon Juice or topping them with Lemon Zest.
Recipe Variation
Use the same pan searing technique from this recipe and pair the scallops with some garlic butter topped with lemon juice to prepare my Hibachi Scallops!
Pairing Recommendations
To complement your these seared scallops, serve Sauteed Shiitake Mushrooms or Garlic Butter Enoki Mushrooms, along with a simple green salad dressed in Japanese Ginger Salad Dressing. If you are looking for another seafood pairing, my Stir Fry Scallop and Shrimp, Japanese Boiled Squid or Japanese Style Shrimp with Spicy Miso Sauce are some great options! Complete the meal with a bowl of Clam Miso Soup for a satisfying Japanese-inspired feast!
Frequently Asked Questions
Should I use wet scallops or dry scallops?
For optimal results when searing scallops, it's advisable to opt for dry sea scallops. Unlike wet scallops, which are packed in a phosphate brine, dry sea scallops remain raw and untreated. This preservation method allows them to maintain their natural texture and flavor without absorbing excess water, resulting in a superior taste and texture. Dry sea scallops are larger in size, making them ideal for achieving a delightful sear and caramelization on the outside while retaining a tender and juicy texture on the inside.
How long should I sear the scallops on each side?
Aim to sear the scallops for approximately 90-120 seconds on each side over medium-high heat. This duration allows for optimal caramelization without overcooking the delicate seafood.
Can I prepare the spicy mayo sauce ahead of time?
Certainly! You can prepare the spicy mayo sauce ahead of time to save time on the day you plan to make the seared scallops. Simply store it in an airtight container in the refrigerator until you're ready to use it.
Storage Tips
To store leftovers properly, place them in an airtight container and store them in the refrigerator. Leftovers can be safely stored in the fridge for 2-3 days.
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Watch How To Make It
Seared Scallops with Spicy Mayo
Ingredients
- 9-12 Whole Scallops medium sized
- 1/8 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 0.5 oz Radish Sprouts kaiware daikon in Japanese
- 2 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1/2 tsp Sriracha
Instructions
- Gather all the ingredients.
- If using frozen scallops, thaw as indicated on package label. Once thawed, pat dry with a paper towel, sprinkle on black pepper and set aside.
- Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
- In a small mixing bowl, combine Kewpie mayo and sriracha. Mix well set aside.
- In a large frying pan, add olive oil on high heat. Once the oil is preheated, reduce heat to medium and carefully add scallops. Cook for ~1.5 minutes or until browned and then add butter. Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned. Once done, transfer to a serving plate.
- Add ~1/2 tsp of the spicy mayo sauce on each scallop followed by a pinch radish sprouts and transfer to serving plate.
Nutrition
You said . . .
“Ingredients
9-12 Whole Medium Sized Scallops
1/8 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp Salted Butter
0.5 oz Radish Sprouts Kaiware Daikon in Japanese
2 tbsp Kewpie Mayo
1/2 tsp Sriracha
Instructions
Gather all the ingredients.
If using frozen scallops, thaw as indicated on package label. Once thawed, pat dry with a paper towel, sprinkle on black pepper and set aside. <<<<Note – do not salt as prosciutto is very salty as is."
So where is the prosciutto?
Hi Rachel! Thanks for catching that! It was an error on the recipe card and now corrected!