Seared Scallops with Spicy Mayo

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!

Pan butter seared scallops served with a drizzle of spicy mayo and radish sprouts, side angle shot.

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 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.

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

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.

Scallops prepared and seasoned with black pepper.

Step 2 In a small bowl, combine mayo and sriracha to make the sauce.

Spicy mayo 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.

Scallops being pan seared in butter.

🍳 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.

Seared scallops served with spicy mayo.

🌿 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 Seared Scallops with Spicy Mayo, serve Sauteed Shiitake Mushrooms or Garlic Butter Enoki Mushrooms, along with a simple green salad dressed in Japanese Ginger Salad Dressing. Complete the meal with a bowl of Clam Miso Soup for a satisfying Japanese-inspired feast.

Pan butter seared scallops served with a drizzle of spicy mayo and radish sprouts being picked up with a silver fork.

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

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

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!
5 from 4 votes
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
Print Recipe
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.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 45mg | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg
*Values Based Per Serving
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2 Comments

  1. Rachel W. Hawkridge

    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?

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