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Pan butter seared scallops served with a drizzle of spicy mayo and radish sprouts, top down shot.
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Seared Scallops with Spicy Mayo

Enjoy restaurant-quality Pan Seared Scallops with Sauce at home! Delight in perfectly seared scallops paired with a flavorful sauce. Elevate your dining experience with this irresistible seafood dish!
Course Appetizer, Side Dish
Cuisine Asian
Keyword pan seared scallops, pan seared scallops with sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 9 Pieces
Calories 49kcal

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.
    Ingredients for seared scallops recipe.
  • 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.
    Scallops prepared and seasoned with black pepper.
  • Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
    Chopped radish sprouts.
  • In a small mixing bowl, combine Kewpie mayo and sriracha. Mix well set aside.
    Spicy mayo sauce.
  • 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.
    Scallops being pan seared in butter.
  • Add ~1/2 tsp of the spicy mayo sauce on each scallop followed by a pinch radish sprouts and transfer to serving plate.

Video

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 45mg | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg