Indulge in the exquisite flavors of restaurant-quality seafood with this easy-to-make Seared Butter Scallops with Spicy Mayo—a tantalizing combination of perfectly seared scallops, rich butter, and a kick of spicy mayo that will leave your taste buds craving for more!
Our Seared Butter Scallops with Spicy Mayo recipe is a testament to the exquisite taste that can be achieved in just 10 minutes.
With perfectly seared scallops, a velvety buttery texture, and a zesty kick from the spicy mayo, this dish will transport your taste buds to new heights of gastronomic pleasure.
Prepare to be amazed as you savor the luxury and decadence of this sensational seafood creation!
What is Seared Butter Scallops with Spicy Mayo?
Seared Butter Scallops with Spicy Mayo is a delectable seafood dish that combines tender, succulent scallops with a rich buttery sear and a touch of spicy mayo.
With its harmonious blend of textures and the perfect balance of savory and spicy elements, this dish is a true culinary delight that will leave you craving for more.
What do these butter-seared spicy scallops taste like?
The scallops boast a delicate sweetness, complemented by the richness of the buttery sear.
The addition of the spicy mayo brings a fiery and tangy element, creating a flavorful balance that will leave your palate intrigued and satisfied with every delectable bite.
Should scallops be seasoned before cooking?
While scallops naturally have a lot of flavors, a touch of seasoning can enhance their taste.
While it’s not necessary, adding a sprinkle of black pepper, garlic powder, chili pepper, red pepper, or other spices can elevate the overall flavor profile.
It’s a matter of personal preference, and these seasonings can add an extra layer of deliciousness to your scallops.
What kind of scallops should I use?
For the best results, it is recommended to use dry sea scallops when searing scallops.
Dry sea scallops are larger and ideal for achieving a beautiful sear and caramelization on the outside while maintaining a tender and juicy texture on the inside.
On the other hand, bay scallops are smaller and more commonly used in stews and pasta dishes.
So, if you’re planning to pan-sear scallops, opt for dry sea scallops for a fantastic culinary experience.
What ingredients do I need to make pan-seared spicy scallops with sauce?
- Medium Scallops – fresh dry scallops that are not prepared in any kind of brine.
- Black Pepper – fine ground.
- Olive Oil – preferred olive oil.
- Butter – unsalted butter.
- Radish Sprouts – used for garnish and extra flavor.
- Mayo – Japanese Kewpie mayo works best but can use American mayo as well.
- Sriracha – Asian-style chili sauce found at supermarkets.
What are the instructions to make spicy pan-seared scallops?
Start by patting the scallops dry with a paper towel and sprinkling some black pepper.
In a small bowl, combine mayo and sriracha to make the sauce.
In a well-oil-coated large skillet, 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. Top with sauce and fresh green sprouts.
Pro Tip – drizzling scallops with some fresh lemon juice or topping them with lemon zest always is a good idea!
What vegetables go well with scallops?
Scallops can be paired with a range of vegetables to create a well-rounded and delicious meal. Some vegetables that go well with scallops include asparagus, spinach, peas, broccoli, Brussels sprouts, bell peppers, and mushrooms. These vegetables bring different textures, flavors, and colors to the plate, complementing the delicate taste of scallops. Whether you choose to steam, sauté, roast, or stir-fry them, these vegetables will add a fresh and vibrant element to your scallop dish.
What is the nutrition information for this spicy scallops recipe?
- 49 Calories
- 1g Carbohydrates
- 0g Fiber
- 1g Protein
- 5g Fat
- 8mg Cholesterol
- 45mg Sodium
- 0mg Potassium
- 0mg Calcium
- 0mg Iron
- 46ui Vitamin A
- 1mg Vitamin C
Looking for other seafood recipes?
- Japanese Style Steamed Clams
- Pan Seared Japanese Style Scallops
- Japanese Style Seared Salmon
- Seared Yellowfin Tuna Tataki
- Japanese Seared Hamachi Yellowtail
Now, let’s get making this Seared Butter Scallops with Spicy Mayo recipe!
- Prepping Time 5M
- Cooking 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 Butter
- 0.5oz Radish Sprouts (Kaiware Daikon in Japanese)
- 2 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
- 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.
Hope you enjoy your 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 healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Seared Butter 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 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.
Video
Nutrition
*This page contains affiliate marketing links*
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!