Zesty, succulent, and utterly irresistible—scallops are the star of the sea that can transform any meal into a gourmet experience. Whether you’re craving a quick weeknight dinner or planning a special feast, these 21 Asian-inspired scallop recipes promise to delight seafood lovers with their vibrant flavors and easy-to-follow steps. Dive into our roundup and discover your next favorite dish that’s sure to impress!
Garlic Butter Asian Scallops
Beneath the soft glow of the kitchen light, the sizzle of scallops in garlic butter fills the air, a simple yet profound pleasure that turns an ordinary evening into something memorable. This dish, with its delicate balance of flavors, is a testament to the beauty of minimalism in cooking.
Ingredients
- a pound of fresh scallops, patted dry
- 3 tablespoons of unsalted butter
- a couple of garlic cloves, minced
- a splash of soy sauce
- a teaspoon of honey
- a pinch of red pepper flakes
- a handful of chopped green onions
Instructions
- Heat a large skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact.
- Add the butter to the skillet, letting it melt and foam slightly before adding the minced garlic. Stir for about 30 seconds until fragrant, being careful not to let it burn.
- Place the scallops in the skillet, ensuring they’re not touching each other for even cooking. Sear for 2 minutes on one side without moving them to get a golden crust.
- Flip the scallops and cook for another 1-2 minutes, depending on their size. They should be just opaque in the center.
- Remove the scallops from the skillet and set them aside on a warm plate.
- Lower the heat to medium and add the soy sauce, honey, and red pepper flakes to the skillet, stirring to combine into a glossy sauce.
- Return the scallops to the skillet, tossing them gently in the sauce to coat.
- Sprinkle with chopped green onions before serving.
The scallops emerge tender and succulent, with a caramelized exterior that gives way to a buttery, slightly sweet and spicy sauce. Serve them over a bed of steamed jasmine rice or alongside crisp, blanched greens for a meal that feels both indulgent and balanced.
Spicy Sriracha Honey Glazed Scallops
Lately, I’ve found myself drawn to the simple pleasures of cooking, especially dishes that bring a little heat and sweetness together in harmony. This recipe, with its bold flavors and quick preparation, feels like a secret worth sharing on a quiet evening.
Ingredients
- a pound of fresh scallops, patted dry
- a couple of tablespoons of sriracha sauce
- a good drizzle of honey, about 2 tablespoons
- a splash of soy sauce
- a tablespoon of olive oil
- a pinch of salt
- a sprinkle of sesame seeds for garnish
Instructions
- In a small bowl, whisk together the sriracha, honey, and soy sauce until smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Season the scallops lightly with salt, then add them to the skillet. Cook for 2 minutes without moving them to get a nice sear.
- Flip the scallops and cook for another 2 minutes. They should be golden brown on both sides but still tender in the middle.
- Pour the sriracha honey glaze over the scallops, tossing gently to coat. Cook for an additional minute until the glaze thickens slightly.
- Remove from heat and sprinkle with sesame seeds before serving.
Best enjoyed immediately, these scallops offer a delightful contrast between the crispy exterior and the melt-in-your-mouth interior. The spicy-sweet glaze clings beautifully, making each bite a perfect balance of flavors. Try serving them over a bed of steamed rice or alongside a crisp green salad for a complete meal.
Asian Scallop Stir Fry with Vegetables
Dusk settles softly outside, and here in the kitchen, the sizzle of scallops meeting a hot pan feels like a quiet celebration. This Asian Scallop Stir Fry with Vegetables is a dance of flavors and textures, simple yet deeply satisfying, perfect for those evenings when you crave something light but full of character.
Ingredients
- a pound of fresh scallops, patted dry
- a couple of tablespoons of olive oil
- a splash of soy sauce
- a teaspoon of minced garlic
- a cup of sliced bell peppers, any color you like
- a cup of snap peas, ends trimmed
- a half cup of sliced carrots, thin like matchsticks
- a sprinkle of red pepper flakes, if you like a little heat
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, letting it warm until it shimmers slightly.
- Add the scallops to the skillet, making sure they’re not touching, and sear for 2 minutes on each side until they develop a golden crust. Tip: Don’t move them around too much; letting them sit ensures that perfect sear.
- Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the minced garlic, stirring for about 30 seconds until fragrant but not browned.
- Toss in the bell peppers, snap peas, and carrots, stirring frequently for about 3 minutes until they’re just tender but still crisp. Tip: High heat and quick cooking keep the veggies vibrant and crunchy.
- Return the scallops to the skillet, drizzle with soy sauce, and sprinkle with red pepper flakes if using. Gently toss everything together for another minute to combine the flavors. Tip: A final squeeze of lime juice before serving can brighten the dish beautifully.
Buttery scallops with a hint of caramelization meet the crisp freshness of vegetables in every bite. Serve this stir fry over a bed of steamed jasmine rice or alongside a simple cucumber salad for a meal that feels both nourishing and indulgent.
Scallops in Black Bean Sauce
Capturing the essence of the sea with a touch of earthiness, this dish brings together the delicate sweetness of scallops and the deep, umami richness of black bean sauce. It’s a simple yet profound combination that speaks to the soul, especially on a quiet evening when the world seems to pause.
Ingredients
- a pound of fresh scallops, patted dry
- a couple of tablespoons of black bean sauce
- a splash of vegetable oil
- a teaspoon of minced garlic
- a pinch of sugar
- a handful of chopped green onions
Instructions
- Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the scallops to the skillet, making sure they’re not touching, and sear for 2 minutes on one side until golden brown. Tip: Don’t move them around; letting them sit ensures a perfect crust.
- Flip the scallops and cook for another 1-2 minutes, then remove them from the skillet and set aside.
- In the same skillet, add a teaspoon of minced garlic and sauté for about 30 seconds until fragrant.
- Stir in a couple of tablespoons of black bean sauce and a pinch of sugar, mixing well to combine.
- Return the scallops to the skillet, tossing gently to coat them in the sauce, and cook for an additional minute to heat through. Tip: The sugar balances the saltiness of the black bean sauce.
- Garnish with a handful of chopped green onions before serving. Tip: Fresh green onions add a crisp contrast to the rich sauce.
Delight in the tender scallops enveloped in a glossy, savory sauce, their edges slightly caramelized from the sear. Serve them over a bed of steamed rice to soak up every last drop of the black bean sauce, or alongside crisp vegetables for a lighter touch.
Thai Basil Scallops
Evenings like these call for something light yet deeply flavorful, a dish that whispers of distant shores and brings a quiet joy to the table. Thai Basil Scallops, with their delicate sweetness and aromatic herbs, are just the thing to stir the soul and satisfy the palate.
Ingredients
- a dozen fresh scallops, patted dry
- a couple of tablespoons of olive oil
- a splash of soy sauce
- a handful of fresh Thai basil leaves
- a clove of garlic, minced
- a pinch of red pepper flakes
- a teaspoon of honey
- a squeeze of lime juice
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Season the scallops lightly with salt and carefully add them to the skillet, ensuring they’re not touching for even browning.
- Sear the scallops for 2 minutes on one side without moving them, then flip and sear for another 1-2 minutes until golden and just opaque in the center.
- Remove the scallops from the skillet and set aside on a warm plate.
- In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant.
- Stir in the soy sauce, honey, and lime juice, letting the mixture bubble for a minute to thicken slightly.
- Return the scallops to the skillet, tossing gently to coat in the sauce, then fold in the Thai basil leaves until just wilted.
- Tip: For an extra burst of flavor, add the basil at the very end to preserve its vibrant color and aroma.
- Tip: Ensure your skillet is hot enough before adding the scallops to achieve that perfect sear.
- Tip: Let the scallops rest for a minute after cooking to allow the juices to redistribute.
These scallops emerge tender and succulent, with a sauce that’s a beautiful balance of sweet, salty, and spicy. Try serving them over a bed of jasmine rice to soak up every last drop of that fragrant sauce.
Scallop and Shrimp Dumplings
Under the soft glow of the kitchen light, there’s something deeply comforting about folding delicate dumplings, each one a tiny parcel of the sea’s bounty. Today, we’re embracing the gentle art of making scallop and shrimp dumplings, a dish that whispers of coastal breezes and quiet mornings.
Ingredients
- a cup of finely chopped scallops
- a cup of minced shrimp
- a couple of tablespoons of soy sauce
- a splash of sesame oil
- a teaspoon of grated ginger
- a pinch of sugar
- a pack of round dumpling wrappers
- a tablespoon of vegetable oil for frying
- half a cup of water for steaming
Instructions
- In a mixing bowl, combine the scallops, shrimp, soy sauce, sesame oil, ginger, and sugar. Mix gently until everything is well incorporated.
- Lay out a dumpling wrapper on your palm, spoon a teaspoon of the filling into the center.
- Dip your finger in water and moisten the edges of the wrapper to help it seal.
- Fold the wrapper over the filling, pressing the edges together to form a half-moon shape. Pleat the edges for a decorative touch, if you like.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- Carefully pour the water into the skillet, cover immediately, and let the dumplings steam for 5 minutes, or until the wrappers are translucent and the filling is cooked through.
- Uncover and cook for another minute to crisp up the bottoms again, then remove from heat.
When you bite into these dumplings, the wrapper gives way to a succulent, flavorful filling that’s both sweet and briny. Serve them with a side of chili oil for a little heat, or enjoy them as they are, letting the delicate flavors shine.
Miso Glazed Scallops
Now, as the evening light fades, I find myself drawn to the simplicity and depth of miso glazed scallops, a dish that whispers of the sea and the earth in equal measure. It’s a recipe that feels like a quiet conversation between flavors, one that I’m eager to share with you.
Ingredients
- a dozen fresh scallops, patted dry
- a couple of tablespoons of white miso paste
- a splash of mirin
- a teaspoon of sesame oil
- a tablespoon of honey
- a pinch of salt
- a drizzle of vegetable oil
Instructions
- In a small bowl, whisk together the white miso paste, mirin, sesame oil, honey, and a pinch of salt until smooth.
- Heat a drizzle of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- Add the scallops to the skillet, making sure they’re not touching, and sear for 2 minutes on one side until a golden crust forms.
- Flip the scallops and brush the tops generously with the miso glaze. Cook for another 2 minutes.
- Remove the skillet from the heat and let the scallops rest for a minute, allowing the glaze to set slightly.
- Tip: For an extra caramelized finish, you can briefly broil the glazed scallops for 30 seconds before serving.
- Tip: Ensure your scallops are dry before cooking to achieve that perfect sear.
- Tip: Don’t overcrowd the skillet; scallops need space to breathe and brown properly.
The scallops emerge with a delicate crust giving way to a tender, almost buttery interior, the miso glaze lending a sweet and umami-rich contrast. Try serving them atop a bed of lightly dressed greens for a dish that’s as visually appealing as it is delicious.
Scallop Pho with Asian Broth
Calmly, as the evening light fades, imagine a bowl of Scallop Pho with Asian Broth, its steam carrying whispers of faraway places right to your kitchen table. This dish, a gentle blend of the sea and the earth, invites you to pause and savor each spoonful.
Ingredients
- a couple of fresh scallops, about 1/2 lb
- 4 cups of chicken broth
- a splash of fish sauce
- 1 tbsp of soy sauce
- a small handful of rice noodles
- a few slices of ginger
- 1 star anise
- a sprinkle of green onions, chopped
- a lime wedge for serving
Instructions
- In a pot, bring the chicken broth to a gentle simmer over medium heat, about 5 minutes.
- Add the ginger slices and star anise to the broth, letting them infuse for 10 minutes to build depth of flavor.
- While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
- Season the scallops lightly with salt, then sear them in a hot pan for 2 minutes on each side until golden but still tender inside.
- Remove the ginger and star anise from the broth, then stir in the fish sauce and soy sauce for that umami kick.
- Divide the cooked noodles between two bowls, top with the seared scallops, and ladle the hot broth over everything.
- Garnish with chopped green onions and serve with a lime wedge on the side for a bright finish.
With each bite, the scallops offer a buttery contrast to the fragrant, savory broth, while the lime adds a zesty lift. Try serving it with a side of crisp bean sprouts for an extra crunch that complements the soft noodles perfectly.
Scallop and Mushroom Risotto with Asian Flavors
Musing over the quiet hum of the kitchen, there’s something deeply comforting about the process of making risotto. This version, with its tender scallops and earthy mushrooms, gets a lift from Asian-inspired flavors, creating a dish that’s both familiar and excitingly new.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- a splash of olive oil
- a couple of tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mixed mushrooms, sliced
- 12 oz scallops, patted dry
- a splash of soy sauce
- a drizzle of sesame oil
- a handful of chopped green onions for garnish
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat until the butter melts.
- Add the onion and garlic, cooking until soft and translucent, about 5 minutes.
- Tip in the mushrooms, stirring occasionally, until they’re golden and have released their moisture, about 8 minutes.
- Stir in the Arborio rice, coating it well with the oil and butter, for about 2 minutes.
- Begin adding the warm chicken stock, one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This will take about 25 minutes.
- While the risotto cooks, heat a separate pan over high heat. Add the remaining butter and sear the scallops for 2 minutes on each side until golden. Set aside.
- Once the rice is creamy and al dente, stir in the soy sauce and sesame oil.
- Gently fold in the scallops, then garnish with green onions.
Silky and rich, this risotto carries the subtle sweetness of scallops against the deep umami of mushrooms. Try serving it in shallow bowls with a sprinkle of extra green onions for a pop of color.
Scallop Laksa
Here in the quiet of the evening, as the light fades softly through the kitchen window, I find myself drawn to the comforting embrace of a bowl of Scallop Laksa. It’s a dish that whispers of the sea and sings with the warmth of spices, a perfect companion for moments when the world outside feels just a little too loud.
Ingredients
- a couple of fresh scallops, about 1/2 pound
- a splash of coconut milk, roughly 1 cup
- a handful of rice noodles, about 4 ounces
- a tablespoon of laksa paste
- a cup of chicken stock
- a sprinkle of sugar, just a teaspoon
- a squeeze of lime juice, about half a lime
- a few leaves of fresh cilantro for garnish
Instructions
- Begin by heating a medium pot over a low flame and add the laksa paste, stirring gently for about a minute until it becomes fragrant.
- Pour in the chicken stock and coconut milk, then let the mixture simmer on medium heat for 10 minutes, allowing the flavors to meld beautifully.
- While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Season the scallops lightly with salt, then sear them in a hot pan with a bit of oil for about 2 minutes on each side until they’re golden and just cooked through.
- Stir the sugar and lime juice into the broth, then taste and adjust the seasoning if needed.
- Divide the noodles between two bowls, ladle the hot broth over them, and top with the seared scallops.
- Garnish with fresh cilantro leaves before serving.
The scallops, tender and sweet, contrast delightfully with the rich, spicy broth, while the noodles offer a comforting chew. Serve it with an extra lime wedge on the side for those who love a brighter kick.
Scallop and Glass Noodle Salad
Evenings like these call for something light yet satisfying, a dish that whispers of the sea and dances with texture. Scallop and Glass Noodle Salad is just that—a delicate balance of flavors and a joy to prepare.
Ingredients
- a handful of glass noodles
- a couple of fresh scallops
- a splash of sesame oil
- a tablespoon of soy sauce
- a pinch of sugar
- a few leaves of fresh mint
- a squeeze of lime juice
- a dash of chili flakes
Instructions
- Soak the glass noodles in warm water for about 10 minutes, until they’re soft and pliable. Tip: Don’t over-soak, or they’ll turn mushy.
- While the noodles soak, heat a pan over medium-high heat and sear the scallops for 2 minutes on each side, until they have a golden crust. Tip: Make sure the pan is hot enough to hear a sizzle when the scallops hit it.
- Drain the noodles and toss them with sesame oil, soy sauce, sugar, and lime juice. Tip: Adjust the lime juice to your liking for that perfect tangy kick.
- Slice the seared scallops into thin pieces and gently fold them into the noodle mixture.
- Garnish with fresh mint leaves and a dash of chili flakes for a bit of heat.
You’ll love the contrast between the silky noodles and the tender scallops, with each bite offering a burst of freshness from the mint. Try serving it in a clear glass bowl to showcase the beautiful layers.
Scallop Tempura with Dipping Sauce
Now, as the evening light fades, I find myself thinking about the delicate balance of flavors and textures in scallop tempura, a dish that feels both indulgent and light. It’s a recipe that invites you to slow down, to savor each step and each bite.
Ingredients
- a pound of fresh scallops, patted dry
- a cup of all-purpose flour
- a cup of ice-cold sparkling water
- a couple of egg yolks
- a splash of soy sauce
- a tablespoon of honey
- a teaspoon of grated ginger
- a cup of vegetable oil for frying
- a pinch of salt
Instructions
- In a large bowl, gently whisk together the flour, sparkling water, and egg yolks until just combined; lumps are okay for tempura batter.
- Heat the vegetable oil in a deep fryer or heavy pot to 350°F, using a thermometer to ensure accuracy.
- Dip each scallop into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid crowding, about 2-3 minutes until golden and crispy.
- While the scallops fry, mix soy sauce, honey, and grated ginger in a small bowl for the dipping sauce.
- Remove the scallops with a slotted spoon and drain on paper towels, sprinkling lightly with salt while hot.
- Serve immediately with the dipping sauce on the side.
You’ll notice the scallops are perfectly tender inside, with a crisp, airy coating that shatters at the first bite. The dipping sauce adds a sweet and savory depth, making each piece a little revelation. Try serving them on a bed of lightly dressed greens for a contrast in textures.
Scallop and Pork Siu Mai
Yesterday, I found myself lost in the quiet of the kitchen, the soft hum of the fridge the only sound. It was then I decided to make something that felt like a hug in a bite—scallop and pork siu mai, a delicate dance of flavors wrapped in a tender embrace.
Ingredients
- a couple of scallops, about 1/2 cup when chopped
- a splash of soy sauce, roughly 1 tbsp
- a handful of ground pork, around 1 cup
- a drizzle of sesame oil, about 1 tsp
- a pinch of sugar, just 1/2 tsp
- a few wonton wrappers, maybe 12
- a little water for sealing, just enough to wet your fingers
Instructions
- Chop the scallops into small pieces, aiming for a texture that’s fine but still has a bit of bite.
- In a bowl, mix the scallops with ground pork, soy sauce, sesame oil, and sugar. Tip: Use your hands to mix; it’s the best way to feel the consistency.
- Take a wonton wrapper and place a teaspoon of the mixture in the center. Tip: Don’t overfill, or they’ll burst during cooking.
- Wet your fingers with water and gently fold the wrapper around the filling, pleating the edges to form a cup shape. Tip: The pleats aren’t just pretty; they help the siu mai hold its shape.
- Steam the siu mai in a bamboo steamer lined with parchment paper for 10 minutes over boiling water, or until the pork is cooked through.
Gently, the siu mai emerge, their tops glistening, the scallop adding a sweet, oceanic depth to the savory pork. Serve them on a platter with a side of chili oil for dipping, and watch as they disappear, one delicate bite at a time.
Scallop Congee with Ginger and Spring Onions
Sometimes, the simplest dishes carry the most comfort, like a warm bowl of scallop congee on a quiet morning. It’s a gentle reminder of the sea’s bounty, softened by the warmth of ginger and the freshness of spring onions.
Ingredients
- 1 cup of jasmine rice, rinsed until the water runs clear
- 6 cups of water, plus a splash more if needed
- a couple of fresh scallops, patted dry
- a thumb-sized piece of ginger, thinly sliced
- 2 spring onions, finely chopped
- a drizzle of sesame oil
- a pinch of salt, just enough to whisper through the flavors
Instructions
- In a large pot, combine the rinsed jasmine rice and 6 cups of water. Bring to a boil over high heat, then reduce to a simmer, stirring occasionally to prevent sticking.
- After 30 minutes, when the rice has broken down into a porridge-like consistency, add the ginger slices. This infuses the congee with a warm, aromatic depth.
- Gently place the scallops into the congee, ensuring they’re submerged. Cook for 5 minutes, or until they turn opaque and tender. Overcooking can make them rubbery, so keep an eye on them.
- Stir in the chopped spring onions, reserving a little for garnish, and let the congee sit for a minute off the heat. The residual heat will soften the onions slightly.
- Finish with a drizzle of sesame oil and that pinch of salt, stirring gently to combine all the flavors.
Each spoonful of this congee is a delicate balance of creamy rice, tender scallops, and the sharp freshness of spring onions. Try serving it with a side of pickled vegetables for a contrast in textures and flavors.
Scallop and Tofu in Spicy Sauce
Amidst the quiet hum of the kitchen, where the light filters in just so, there’s something deeply comforting about preparing a dish that balances the delicate with the bold. ‘Scallop and Tofu in Spicy Sauce’ is just that—a dance of textures and flavors that feels both indulgent and wholesome.
Ingredients
- a couple of scallops, about 6 ounces total
- half a block of firm tofu, cubed
- a splash of soy sauce
- a tablespoon of chili garlic sauce
- a teaspoon of sugar
- a quarter cup of chicken broth
- a drizzle of sesame oil
- a handful of green onions, sliced
- a clove of garlic, minced
- a pinch of red pepper flakes
Instructions
- Pat the scallops dry with a paper towel to ensure a good sear.
- Heat a non-stick pan over medium-high heat and add a drizzle of sesame oil.
- Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.
- Sear the scallops for 2 minutes on each side, or until they develop a golden crust.
- Remove the scallops from the pan and set aside on a warm plate.
- In the same pan, add the minced garlic and a pinch of red pepper flakes, sautéing for about 30 seconds until fragrant.
- Add the cubed tofu to the pan, gently stirring to coat with the garlic and pepper flakes.
- Pour in the chicken broth, soy sauce, chili garlic sauce, and sugar, stirring to combine.
- Let the sauce simmer for 3 minutes, allowing the tofu to absorb the flavors.
- Return the scallops to the pan, nestling them into the sauce to warm through for about a minute.
- Garnish with sliced green onions before serving.
This dish offers a beautiful contrast—the scallops, tender and sweet, against the tofu’s soft absorbency, all wrapped in a sauce that’s spicy yet nuanced. Try serving it over a bed of steamed jasmine rice to soak up every last drop of the sauce.
Scallop Banh Mi
Now, as the evening light fades, I find myself thinking about the delicate balance of flavors in a Scallop Banh Mi. It’s a dish that whispers of the sea and shouts with the vibrancy of fresh herbs and crisp vegetables, all nestled within the comforting embrace of a soft, yet crusty baguette.
Ingredients
- a couple of fresh scallops, about 1/2 lb
- a splash of fish sauce, just about 1 tbsp
- a drizzle of honey, roughly 1 tsp
- a handful of pickled carrots and daikon
- a few sprigs of cilantro
- a couple of slices of jalapeño
- a smear of mayonnaise, about 2 tbsp
- a soft baguette, sliced lengthwise
- a squeeze of lime juice, just a touch
Instructions
- Pat the scallops dry with a paper towel to ensure a good sear.
- Heat a non-stick pan over medium-high heat until a drop of water sizzles upon contact.
- Season the scallops lightly with salt and sear for 2 minutes on each side, until golden brown. Tip: Don’t move them around to get that perfect crust.
- While the scallops cook, mix the fish sauce and honey in a small bowl to create a quick glaze.
- Brush the glaze over the scallops in the last 30 seconds of cooking for a glossy finish.
- Toast the baguette lightly, just until it’s warm and slightly crispy on the edges.
- Spread mayonnaise on both sides of the baguette, then layer with pickled carrots and daikon, cilantro, and jalapeño slices. Tip: The order of ingredients matters for the perfect bite.
- Place the seared scallops on the baguette and finish with a squeeze of lime juice. Tip: The acidity brightens the whole dish.
Perfectly seared scallops bring a buttery tenderness that contrasts beautifully with the crunch of pickled vegetables and the soft bread. Serve it with an extra lime wedge on the side for those who love an extra zing.
Scallop and Crab Meat Soup
Comfort comes in many forms, and today, it arrives as a gentle, simmering pot of scallop and crab meat soup. This dish is a quiet celebration of the sea’s bounty, a reminder of the simple pleasures that cooking can bring into our lives.
Ingredients
- a couple of tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- a splash of white wine
- 4 cups of seafood stock
- 1 pound of scallops, patted dry
- 1/2 pound of crab meat, picked over for shells
- a pinch of salt
- a handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion and garlic, stirring occasionally, until they’re soft and translucent, about 5 minutes.
- Pour in the white wine, letting it bubble away for a minute to cook off the alcohol.
- Add the seafood stock, bringing the mixture to a gentle simmer.
- Carefully place the scallops into the pot, cooking them for 2 minutes on each side until they’re just opaque.
- Gently stir in the crab meat, warming it through for about 1 minute.
- Season with a pinch of salt, then sprinkle with fresh parsley before serving.
Remember, the key to this soup is its delicate balance; the scallops should be tender, not rubbery, and the crab meat adds a sweet, briny depth. Serve it with a slice of crusty bread to soak up every last drop of the flavorful broth.
Scallop Pad Thai
Floating through the kitchen on a quiet evening, the thought of combining the delicate sweetness of scallops with the vibrant, tangy notes of Pad Thai feels like a whisper of inspiration. It’s a dish that dances between comfort and adventure, perfect for those moments when you crave something familiar yet exciting.
Ingredients
- 8 oz of fresh scallops, patted dry
- 4 oz of rice noodles
- 2 tbsp of vegetable oil
- a splash of fish sauce
- a couple of eggs, lightly beaten
- 1 cup of bean sprouts
- 2 green onions, sliced
- a handful of crushed peanuts
- a lime, cut into wedges
- 2 tbsp of brown sugar
- 1 tbsp of tamarind paste
Instructions
- Soak the rice noodles in warm water for about 10 minutes until they’re soft but still firm, then drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the scallops and sear for about 2 minutes on each side until golden. Remove and set aside.
- In the same pan, add the remaining oil and the beaten eggs. Scramble them quickly, then push to one side.
- Add the drained noodles to the pan, along with the fish sauce, brown sugar, and tamarind paste. Toss everything together for about 2 minutes.
- Throw in the bean sprouts and green onions, giving it all a good mix for another minute.
- Return the scallops to the pan, gently folding them into the noodles to warm through.
- Serve immediately, topped with crushed peanuts and a lime wedge on the side for that extra zing.
Mmm, the scallops should be tender and slightly caramelized, their sweetness playing off the noodles’ tangy depth. Try serving it with a side of crisp cucumber slices to add a refreshing crunch that contrasts beautifully with the dish’s rich flavors.
Scallop and Asparagus Stir Fry
Lately, I’ve found myself drawn to the simplicity and elegance of combining the sea’s bounty with the earth’s freshness, especially in dishes that speak to the soul as much as they do to the palate.
Ingredients
- a handful of fresh scallops, about 12
- a bunch of asparagus, trimmed and cut into 2-inch pieces
- a couple of tablespoons of olive oil
- a splash of soy sauce
- a teaspoon of minced garlic
- a pinch of red pepper flakes
- a squeeze of lemon juice
Instructions
- Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil.
- Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear for about 2 minutes on each side until they develop a golden crust. Tip: Pat the scallops dry before cooking to ensure a perfect sear.
- Remove the scallops from the skillet and set aside on a plate.
- In the same skillet, add a bit more olive oil if needed, then toss in the asparagus pieces. Stir fry for about 3 minutes until they’re bright green but still crisp. Tip: Keep the heat high to quickly cook the asparagus while retaining its crunch.
- Add the minced garlic and a pinch of red pepper flakes to the asparagus, stirring for about 30 seconds until fragrant.
- Return the scallops to the skillet, mixing gently with the asparagus. Pour in a splash of soy sauce and a squeeze of lemon juice, tossing everything together for another minute. Tip: The lemon juice brightens the dish, balancing the richness of the scallops.
- Serve immediately, garnished with a little extra lemon zest if you like.
Velvety scallops paired with the crisp asparagus create a dish that’s both light and satisfying, perfect for a quiet dinner that feels a bit special. Try serving it over a bed of fluffy jasmine rice to soak up the delicious juices.
Scallop and Egg Fried Rice
Wandering through the quiet of the kitchen, the thought of combining the delicate sweetness of scallops with the comforting warmth of fried rice feels like a gentle embrace on this cool evening.
Ingredients
- a cup of day-old rice, because it fries better
- a couple of large scallops, patted dry
- two eggs, lightly beaten
- a splash of soy sauce
- a tablespoon of vegetable oil
- a pinch of salt
- a handful of green onions, chopped
Instructions
- Heat the vegetable oil in a large pan over medium-high heat until it shimmers, about 2 minutes.
- Add the scallops, seasoning them with a pinch of salt, and sear for 1-2 minutes on each side until golden. Remove and set aside.
- In the same pan, pour the beaten eggs, stirring gently until just set, about 1 minute. Tip: Don’t overcook; they’ll finish with the rice.
- Toss in the day-old rice, breaking up any clumps with the back of your spoon. Fry for 3 minutes, stirring occasionally.
- Drizzle the soy sauce around the edge of the pan for even distribution, then mix well. Tip: This technique enhances the flavor throughout.
- Return the scallops to the pan, along with the green onions, stirring gently to combine. Cook for another minute to warm through. Tip: The scallops should just kiss the heat to retain their tenderness.
Just like that, you’ve got a dish where each grain of rice glistens, carrying the subtle brininess of scallops and the rich silkiness of egg. Try serving it in a shallow bowl, garnished with extra green onions for a pop of color.
Scallop and Seaweed Salad
Just as the first light of dawn gently touches the sea, this Scallop and Seaweed Salad brings a whisper of the ocean to your table, a delicate harmony of flavors that feels both refreshing and deeply nourishing.
Ingredients
- a handful of fresh scallops, about 8-10
- a couple of cups of mixed seaweed, rinsed
- a splash of sesame oil
- a tablespoon of soy sauce
- a teaspoon of grated ginger
- a pinch of red pepper flakes
- a squeeze of fresh lime juice
Instructions
- Pat the scallops dry with a paper towel to ensure a good sear.
- Heat a non-stick pan over medium-high heat and add a splash of sesame oil.
- Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.
- Sear the scallops for 2 minutes on each side, or until they develop a golden crust.
- Remove the scallops from the pan and let them rest on a plate.
- In a large bowl, combine the mixed seaweed, soy sauce, grated ginger, and a pinch of red pepper flakes.
- Toss the seaweed gently to coat it evenly with the dressing.
- Arrange the seaweed on a serving plate and top with the seared scallops.
- Finish with a squeeze of fresh lime juice over the top for a bright, citrusy note.
Combining the tender, buttery scallops with the crisp, umami-rich seaweed creates a dish that’s as visually stunning as it is delicious. Consider serving it on a chilled plate to emphasize its refreshing qualities, or alongside a light, citrusy white wine to complement its delicate flavors.
Conclusion
Brimming with flavor and variety, our roundup of 21 Delicious Asian Scallop Recipes is a treasure trove for seafood enthusiasts. Whether you’re a seasoned chef or a curious beginner, these dishes promise to delight your palate. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!
