Get ready to ignite your taste buds with these 18 bold and fiery scallop recipes from across Asia! Scallops are a versatile ingredient that can be cooked in a multitude of ways, from stir-fries to soups, salads, and even dumplings. When combined with the bold flavors of Asian cuisine, the result is a dish that’s sure to satisfy your cravings. In this article, we’ll take you on a culinary journey across Asia, exploring the spicy and savory world of scallop recipes. From the sweet and sour flavors of Thailand to the numbing heat of Sichuan peppercorns in China, each recipe is a reflection of its respective culture’s unique flavor profile.
Garlic Butter Soy Glazed Scallops
Elevate your seafood game with this flavorful and indulgent scallop recipe, featuring a rich garlic butter soy glaze that will leave you craving more. This quick and easy dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 large scallops
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops under cold water and pat dry with paper towels.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Add soy sauce, honey, and ginger. Bring to a simmer and cook for 5 minutes or until thickened slightly.
5. Arrange scallops on a baking sheet lined with parchment paper. Brush with the garlic butter soy glaze.
6. Bake for 8-10 minutes or until scallops are opaque and cooked through.
7. Garnish with chopped parsley, if desired. Serve immediately.
Cooking Time: 15-18 minutes
Thai Basil Scallop Stir-Fry
This dish combines succulent scallops with the bold flavors of Thailand, featuring sweet basil and a hint of spice. A quick and easy stir-fry that’s perfect for a weeknight dinner.
Ingredients:
– 12 large scallops
– 2 cups mixed bell peppers (red, yellow, green)
– 1 cup Thai basil leaves
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar
– Salt and pepper to taste
– Fresh lime wedges for serving (optional)
Instructions:
1. Rinse scallops and pat dry with paper towels.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add garlic, bell peppers, and Thai basil; stir-fry 2-3 minutes until vegetables are tender.
4. Add scallops; cook 2-3 minutes per side, or until opaque and cooked through.
5. In a small bowl, whisk together soy sauce, fish sauce, and palm sugar.
6. Pour sauce over scallops and vegetables; toss to coat.
7. Season with salt and pepper to taste.
8. Serve immediately, with fresh lime wedges if desired.
Cooking Time: 15-20 minutes
Sichuan Chili Oil Scallops
This recipe combines the tender sweetness of scallops with the bold, spicy flavors of Sichuan chili oil. Perfect for a quick and impressive dinner or appetizer.
Ingredients:
– 12 large scallops
– 2 tablespoons Sichuan chili oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a small bowl, whisk together Sichuan chili oil, soy sauce, honey, and sesame oil.
3. Place the scallops on a plate or tray and brush the marinade evenly over both sides of each scallop.
4. Let the scallops marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
5. Heat a non-stick skillet or wok over medium-high heat. Cook the scallops for 2-3 minutes on each side, or until they turn opaque and slightly caramelized.
6. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Scallop and Shrimp Dumplings
Scallop and Shrimp Dumplings: A Delicate Combination of Flavors
These tender dumplings are filled with a harmonious blend of succulent scallops, sweet shrimp, and fragrant herbs. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup finely chopped fresh scallops
– 1/4 cup cooked and chilled shrimp, diced
– 2 tablespoons finely chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a bowl, combine scallops, shrimp, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the filling in the center.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings in boiling water for 5-7 minutes, or until they float to the surface.
6. Serve with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Vietnamese Caramelized Scallops
Experience the sweet and savory flavors of Vietnam with this simple yet impressive recipe for caramelized scallops.
Ingredients:
– 12 large scallops
– 1/4 cup fish sauce
– 2 tablespoons brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a small bowl, whisk together fish sauce, brown sugar, soy sauce, and vegetable oil.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
4. Add the garlic and ginger; cook for 30 seconds until fragrant.
5. Add the scallops; sear for 2-3 minutes per side, or until golden brown.
6. Reduce heat to medium-low; add the sauce mixture; simmer for 5-7 minutes, or until the scallops are cooked through and caramelized.
7. Season with salt, black pepper, and red pepper flakes (if using).
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Scallop Laksa with Coconut Curry Broth
Experience the warm, comforting flavors of Southeast Asia with this rich and creamy Scallop Laksa dish.
Ingredients:
– 12 large scallops
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup vegetable broth
– 1/2 cup coconut milk
– 2 tablespoons curry paste (red or green)
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the vegetable broth, coconut milk, and curry paste. Bring to a simmer.
4. Add the scallops; cook for 2-3 minutes or until they are opaque and cooked through.
5. Season with fish sauce (if using), salt, and pepper.
6. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Korean Gochujang Glazed Scallops
Elevate your seafood game with this sweet and spicy Korean-inspired recipe, featuring succulent scallops glazed in a rich gochujang sauce.
Ingredients:
– 12 large scallops
– 2 tbsp gochujang paste
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup water
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine gochujang paste, soy sauce, brown sugar, rice vinegar, and grated ginger. Whisk until smooth.
3. Add water to the saucepan and bring to a simmer over medium heat.
4. Reduce heat to low and let the glaze cook for 5-7 minutes, stirring occasionally.
5. Pat scallops dry with paper towels. Place them on a baking sheet lined with parchment paper.
6. Brush the gochujang glaze evenly onto both sides of the scallops.
7. Bake for 8-10 minutes or until cooked through.
8. Garnish with sesame seeds and chopped green onions, if desired.
Cooking Time: 15-20 minutes
Scallop and Water Chestnut Lettuce Wraps
A refreshing twist on traditional wraps, this recipe combines succulent scallops with crunchy water chestnuts and fresh lettuce for a light and satisfying snack or meal.
Ingredients:
– 12 large scallops
– 1/2 cup water chestnuts, drained and chopped
– 4 cups mixed greens (lettuce, arugula, etc.)
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: sliced green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season scallops with salt and pepper.
3. In a skillet, heat olive oil over medium-high heat. Cook scallops for 2-3 minutes per side, until browned and cooked through.
4. Meanwhile, combine chopped water chestnuts and soy sauce in a small bowl.
5. Assemble wraps by placing a cooked scallop on each lettuce leaf, followed by a spoonful of the water chestnut mixture.
6. Serve immediately, garnished with sliced green onions if desired.
Cooking Time: 10-12 minutes
Japanese Miso Butter Scallops
Experience the harmonious balance of savory miso and rich butter with this simple yet impressive dish. Pan-seared scallops are elevated to new heights by a mixture of white miso, softened butter, and a hint of soy sauce.
Ingredients:
– 12 large scallops
– 2 tbsp unsalted butter
– 1 tsp white miso paste
– 1 tsp soy sauce
– 1 tsp sake (optional)
– Salt and pepper to taste
– Fresh parsley or green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, miso, soy sauce, and sake (if using). Season with salt and pepper.
3. Rinse scallops under cold water, pat dry with paper towels.
4. Place a scallop on each plate or serving dish. Top each with about 1 tsp of the miso-butter mixture.
5. Bake for 8-10 minutes or until scallops are opaque and cooked through.
6. Garnish with fresh parsley or green onions.
Cooking Time: 8-10 minutes
Scallop Pad Thai with Tamarind Sauce
This recipe adds a luxurious touch to the traditional Pad Thai by incorporating succulent scallops and a tangy tamarind sauce. Perfect for a special occasion or a weeknight dinner that’s sure to impress.
Ingredients:
– 1 pound large scallops
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cooked rice noodles
– 1 cup mixed vegetables (bean sprouts, carrots, green onions)
– 2 tablespoons tamarind paste
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook scallops according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened, 2-3 minutes.
3. Add mixed vegetables and cooked noodles; stir-fry for 2 minutes.
4. In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar. Pour into the wok or skillet and stir-fry for an additional minute.
5. Add cooked scallops to the wok or skillet; stir-fry until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Malaysian Sambal Scallops
Experience the bold flavors of Malaysia with this sizzling scallop dish, infused with the spicy kick of sambal chili paste and the sweetness of caramelized onions.
Ingredients:
– 12 large scallops
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon sambal chili paste
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until caramelized, about 5 minutes.
3. Add scallops and cook until golden brown, about 3-4 minutes per side.
4. In a small bowl, whisk together sambal paste, soy sauce, and honey.
5. Pour the sambal mixture over the scallops; stir to coat.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Scallop and Bok Choy Stir-Fry
A delicious and quick stir-fry recipe that combines succulent scallops with crunchy bok choy, perfect for a weeknight dinner.
Ingredients:
– 12 large scallops
– 1 bunch of bok choy (about 2 cups)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the scallops and pat dry with paper towels.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
4. Add the bok choy and cook until wilted, about 3-4 minutes.
5. Add the scallops and soy sauce; stir-fry until the scallops are cooked through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Chinese Black Bean Sauce Scallops
This recipe combines the sweetness of scallops with the savory, umami flavor of Chinese black bean sauce. Serve with steamed vegetables or noodles for a well-rounded meal.
Ingredients:
– 12 large scallops
– 1/4 cup Chinese black bean sauce (see note)
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops and pat dry with paper towels.
3. In a small bowl, whisk together black bean sauce, soy sauce, and olive oil.
4. Place scallops on a baking sheet lined with parchment paper. Brush the black bean sauce mixture evenly over both sides of the scallops.
5. Bake for 8-10 minutes or until scallops are cooked through.
6. Garnish with chopped green onions, if desired.
Cooking Time: 8-10 minutes
Scallop and Glass Noodle Salad
This refreshing salad combines succulent scallops with glass noodles, crunchy vegetables, and a tangy dressing, perfect for a light and satisfying meal.
Ingredients:
– 12 large scallops
– 1 cup glass noodles
– 1/2 cup mixed bell peppers (green, red, yellow)
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the scallops and cook for 2-3 minutes on each side, or until cooked through. Remove from heat and set aside.
3. In a separate pan, heat another tablespoon of oil over medium heat. Add the mixed bell peppers and cook for 2-3 minutes, or until tender. Season with salt and pepper to taste.
4. In a large bowl, combine the cooked glass noodles, scallops, and bell peppers. In a small bowl, whisk together soy sauce and lime juice. Pour the dressing over the salad and toss to combine.
Cooking Time: 15-20 minutes
Scallop Tom Yum Soup
This recipe brings together the flavors of Thailand with succulent scallops and a spicy kick from the tom yum paste. With just a few simple ingredients, you can create a delicious and authentic Thai dish.
Ingredients:
– 12 large scallops
– 2 cups chicken or vegetable broth
– 1/4 cup tom yum paste
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1/2 teaspoon palm sugar
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 lemongrass stalk, bruised
– 1/2 cup mixed mushrooms (such as shiitake and cremini)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine broth, tom yum paste, fish sauce, lime juice, palm sugar, and red pepper flakes. Bring to a boil.
2. Add garlic, lemongrass, and mushrooms. Simmer for 5 minutes.
3. Add scallops and simmer for an additional 2-3 minutes or until cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Scallop and Shiitake Mushroom Congee
This recipe combines the sweetness of scallops with the earthy flavor of shiitake mushrooms, all wrapped up in a comforting bowl of congee.
Ingredients:
– 1 cup Japanese short-grain rice (or glutinous rice)
– 4 cups water
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 oz scallops, rinsed and patted dry
– 4 shiitake mushrooms, stems removed and caps sliced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again.
3. Heat the sesame oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the scallops and mushrooms; cook until the scallops are opaque and the mushrooms are tender, about 5 minutes.
5. Add the soaked rice and water to the saucepan. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the congee is creamy.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 25-30 minutes
Scallop Satay with Peanut Sauce
Experience the bold flavors of Southeast Asia with this simple and delicious recipe.
Ingredients:
– 12 large scallops, patted dry
– 1/2 cup coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for 30 minutes
– Peanut Sauce (see below)
Peanut Sauce:
– 1/4 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 tablespoon honey
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together coconut milk, vegetable oil, garlic, and ginger. Add the scallops and marinate for at least 30 minutes.
3. Thread 4-5 scallop pieces onto each bamboo skewer, leaving a small space between each piece.
4. Grill the skewers for 2-3 minutes per side or until scallops are cooked through.
5. Serve with Peanut Sauce (whisk all ingredients together) and garnish with toasted peanuts, if desired.
Cooking Time: 10-12 minutes
Scallop and Asparagus Tempura
This light and crispy tempura dish is perfect for a special occasion or a quick weeknight dinner. Fresh scallops and asparagus are coated in a delicate batter, then fried to perfection.
Ingredients:
– 12 large scallops
– 1 pound fresh asparagus, trimmed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water until smooth.
2. Dip each scallop and asparagus spear into the batter, allowing excess to drip off.
3. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the battered scallops and asparagus in batches for 2-3 minutes on each side, or until golden brown.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Serve immediately with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Summary
Get ready to ignite your taste buds! This article features an array of 18 spicy Asian-inspired scallop recipes that pack bold flavors. From savory stir-fries to sweet and sour glazes, these dishes showcase the versatility of scallops in Asian cuisine. Try Garlic Butter Soy Glazed Scallops for a classic combination or Sichuan Chili Oil Scallops for a bold and spicy kick. Other highlights include Scallop Laksa with Coconut Curry Broth and Scallop Satay with Peanut Sauce. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to impress!
