This new rendition of our previous scallop recipe known as Seared Butter Scallops with Spicy Mayo adds kick to the original recipe by adding a little spice.
Being the middle of summer, we’re always in the mood for a nice seafood dish paired with a glass of chilled white wine!
And today, we’ll be sharing a recipe that’s quickly becoming one of our favorite low-carb/keto appetizers we like to prepare when we have guest over – Seared Butter Scallops with Spicy Mayo!
This recipe was actually created because we had some leftover scallops from our Japanese Style Butter Seared Scallops and didn’t know what to do with it!
So we took some inspiration from my sister’s Prosciutto Radish Sprouts Wraps with Japanese Garlic Mayo recipe and combined it with our Spicy Miso Mayo Calamari and out came this delicious appetizer!
It’s very easy to prepare and will definitely impress your guests keto and non-keto alike! P.S. – Don’t forget the wine!
Scallops being a shellfish do come with some carbs, but they also come with plenty of upsides as well!
Scallops are loaded with omega 3s, minerals especially magnesium and phosphorous, a good amount of protein, and most importantly they taste delicious!
The creaminess of the butter scallops paired with the spicy mayo sauce really bring the umami to the forefront creating an impressive dish that’s sure to impress your guests (or yourself)!
This dish as a whole weighs in at ~5g net carbs, or 0.5 g net carbs per scallop.
For this dish, the special ingredients you would need are Sriracha and Kewpie Mayo. You can get these ingredients on Amazon or at a local Asian supermarket.
Now, let’s get cooking!
Prepping Time 5MCooking Time 5M
Total Time 10M
Net Carb/Piece~0.5g
Servings 9-12 pieces
Ingredients
- 9-12 Medium Sized Scallops
- 1/8 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 0.5oz Radish Sprouts (Kaiware Daikon in Japanese)
- 2 tbsp Kewpie Mayo
- 1/2 tsp Sriracha
Directions
1) Gather all the ingredients.
2) 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.
3) Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
4) In a small mixing bowl, combine Kewpie mayo and Sriracha. Mix well set aside.
5) In a large Teflon frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, 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.
6) Add ~1/2 tsp of the spicy mayo sauce on each scallop followed by a pinch radish sprouts and transfer to serving plate. Enjoy the dish (and the wine)!
Hope you enjoy your low-carb/keto Seared Butter Scallops with Spicy Mayo!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Seared Butter Scallops with Spicy Mayo
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.
- 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 Teflon frying pan, add olive oil on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, 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. Enjoy the dish (and the wine)!
Video
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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!