Get ready to ignite your taste buds! Scallops, a delicacy around the world, take on a bold new flavor profile in this collection of 18 spicy Asian scallop recipes. From the streets of Bangkok to the markets of Seoul, we’ve scoured the continent for the most mouth-numbingly delicious and visually stunning dishes that showcase the versatility and flavor of these succulent shellfish.
In the following pages, you’ll discover a world of bold flavors, from the creamy richness of Japanese wasabi mayonnaise to the spicy kick of Korean gochujang. Whether you’re a seasoned foodie or just looking to spice up your weeknight meals, these recipes are sure to delight and inspire.
So, without further ado, let’s dive into the 18 Spicy Asian Scallop Delicacies that will take your taste buds on a wild ride across Asia!
Garlic Butter Soy Glazed Scallops
Experience the sweet and savory fusion of flavors with this Garlic Butter Soy Glazed Scallops recipe, perfect for a quick and impressive dinner or special occasion. This dish is sure to delight your taste buds!
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter, softened
– 1 tablespoon soy sauce
– 1 clove garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a small bowl, mix together butter, soy sauce, garlic, and brown sugar until smooth.
4. Place the scallops on a baking sheet lined with parchment paper. Brush both sides of the scallops with the glaze.
5. Bake for 8-10 minutes or until opaque and cooked through.
6. Serve immediately.
Cooking Time: 8-10 minutes
Thai Basil Chili Scallop Stir-Fry
This spicy and savory stir-fry combines succulent scallops with aromatic Thai basil, crunchy chili peppers, and a hint of sweetness. Perfect for a quick and flavorful dinner or lunch.
Ingredients:
– 12 large scallops
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 2-3 Thai chili peppers, seeded and sliced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai basil leaves, chopped
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, bell pepper, and chili peppers; cook until vegetables are tender-crisp (3-4 minutes).
3. Add ginger and cook for 30 seconds.
4. Add scallops and cook until they’re opaque and firm to the touch (2-3 minutes per side).
5. Stir in Thai basil, soy sauce, and honey. Season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Sesame Ginger Seared Scallops
Sesame Ginger Seared Scallops: A flavorful and savory dish that combines the richness of sesame oil with the warmth of ginger, perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 12 large scallops
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup water
– 1 tablespoon honey
– Salt and 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 soy sauce, water, and honey.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
4. Add the scallops to the skillet and sear for 2-3 minutes on each side, or until they’re cooked through.
5. Remove the scallops from the skillet and set aside.
6. In the same skillet, add the grated ginger and cook for an additional minute, stirring constantly.
7. Stir in the soy sauce mixture and bring to a simmer.
8. Add the scallops back to the skillet and toss to coat with the sesame-ginger glaze.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 12-15 minutes
Spicy Miso Glazed Scallops
Elevate your seafood game with this bold and savory recipe that combines the sweetness of scallops with the spicy kick of miso paste. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 large scallops
– 2 tbsp white miso paste
– 1 tsp gochujang (Korean chili paste)
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, gochujang, honey, soy sauce, ginger, and garlic.
3. Add water to the mixture and whisk until smooth.
4. Place scallops on a baking sheet lined with parchment paper.
5. Brush the glaze all over the scallops.
6. Bake for 8-10 minutes or until cooked through.
7. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 8-10 minutes
Korean Gochujang Scallop Skewers
These flavorful skewers combine succulent scallops with the bold, sweet heat of gochujang, a traditional Korean chili paste. Perfect for appetizers or main courses, this recipe is sure to impress.
Ingredients:
– 12 large scallops
– 2 tablespoons gochujang
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon garlic, minced
– 1/4 cup chopped green onions for garnish
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together gochujang, soy sauce, honey, and garlic.
3. Add scallops to the marinade and toss to coat. Let sit for at least 30 minutes.
4. Thread marinated scallops onto skewers, leaving a small space between each piece.
5. Grill skewers for 2-3 minutes per side, or until scallops are cooked through.
6. Garnish with green onions and serve immediately.
Cooking Time: 8-10 minutes
Vietnamese Lemongrass Scallop Noodle Bowl
This refreshing noodle bowl combines the sweetness of scallops with the bold flavors of lemongrass and chili flakes, all wrapped up in a flavorful broth. Perfect for a light and satisfying meal.
Ingredients:
– 12 large scallops
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes
– 8 oz rice noodles
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. In a large pot, combine lemongrass, garlic, fish sauce, soy sauce, lime juice, and red pepper flakes. Bring to a boil over medium-high heat.
3. Add scallops and cook for 3-4 minutes or until they turn opaque.
4. Strain broth through a fine-mesh sieve into a bowl. Discard solids.
5. Divide noodles among bowls. Ladle in broth and top with scallops.
6. Season with salt and black pepper to taste. Garnish with cilantro leaves.
Cooking Time: 15 minutes
Chinese Black Bean Scallop Stir-Fry
A flavorful and savory stir-fry that combines succulent scallops with the rich taste of black beans, all wrapped up in a savory soy-based sauce. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound large scallops
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon fermented black bean paste (doubanjiang)
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
2. Add the garlic and black bean paste; stir-fry until fragrant, about 30 seconds.
3. Add the scallops and cook until they’re opaque and firm to the touch, about 2-3 minutes per side.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil.
5. Pour the sauce over the scallops and stir-fry everything together for about 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and toasted sesame seeds.
Cooking Time: 10-12 minutes
Japanese Wasabi Mayo Scallop Sushi Roll
Discover the bold flavors of Japan with this unique sushi roll recipe, featuring succulent scallops, spicy wasabi mayonnaise, and a hint of sweetness.
Ingredients:
– 1 cup short-grain Japanese rice
– 1/2 cup water
– 1/4 cup wasabi mayonnaise (homemade or store-bought)
– 12 large scallops
– 1 sheet nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the scallops into thin slices.
3. Spread a thin layer of wasabi mayonnaise on top of the sushi rice, leaving a 1-inch border at the top.
4. Place a few sliced scallops in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice the roll into 8 equal pieces.
7. Serve with sesame seeds and chopped scallions if desired.
Cooking Time: 20 minutes
Enjoy your delicious Japanese Wasabi Mayo Scallop Sushi Roll!
Malaysian Curry Scallop Laksa
This spicy and flavorful dish combines the freshness of scallops with the warmth of Malaysian curry flavors, all wrapped up in a rich and aromatic laksa broth. Perfect for a quick and delicious dinner.
Ingredients:
– 12 large scallops
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 2 cups chicken broth
– 1 cup coconut milk
– 1 tablespoon laksa paste (available at Asian markets)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large wok or pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add curry powder, turmeric, and cayenne pepper; cook for 1 minute.
4. Add scallops and cook until they are opaque and cooked through.
5. Stir in chicken broth, coconut milk, and laksa paste; bring to a simmer.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves.
8. Serve hot.
Cooking Time: 20-25 minutes.
Indonesian Sambal Scallop Fried Rice
This recipe combines the flavors of Indonesia with the simplicity of fried rice, adding a spicy kick from sambal chili paste and juicy scallops. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 1/2 cup scallops, sliced
– 2 tbsp sambal chili paste
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– 1 tsp sesame oil
– Salt and pepper to taste
– 2 green onions, chopped
– 1 egg, beaten
Instructions:
1. Heat sesame oil in a wok or large skillet over medium-high heat.
2. Add mixed veggies and cook until tender, about 3 minutes.
3. Push veggies aside; add scallops and cook until opaque, about 2-3 minutes.
4. Mix sambal chili paste with soy sauce and oyster sauce (if using). Add to wok and stir-fry for 1 minute.
5. Add cooked rice to the wok and stir-fry until combined with the spicy mixture, about 2-3 minutes.
6. Push rice aside; add beaten egg and scramble until cooked through.
7. Mix everything together; season with salt and pepper to taste.
8. Garnish with chopped green onions and serve immediately.
Cooking Time: About 15 minutes
Filipino Adobo Glazed Scallops
This recipe combines the sweetness of scallops with the savory flavors of Filipino adobo, a classic sauce made with soy sauce, vinegar, and spices. The result is a dish that’s both familiar and innovative.
Ingredients:
– 12 large scallops
– 1/2 cup Filipino adobo sauce (see note)
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a small bowl, whisk together adobo sauce, brown sugar, and garlic.
4. Brush the glaze evenly onto both sides of the scallops.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side, or until golden brown.
6. Transfer skillet to preheated oven and bake for 8-10 minutes, or until scallops are cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Note: Filipino adobo sauce can be found in most Asian grocery stores or online. Alternatively, you can make your own by mixing together soy sauce, vinegar, garlic, bay leaves, and black peppercorns.
Singaporean Chili Crab-Style Scallops
Experience the bold flavors of Singaporean cuisine with this delectable twist on chili crab, featuring succulent scallops smothered in a rich and spicy tomato-based sauce.
Ingredients:
– 12 large scallops
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup chili crab paste (available at Asian markets or online)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent, about 3 minutes.
3. Add scallops; cook until they start to firm up, about 2-3 minutes per side.
4. Add chili crab paste, soy sauce, sugar, white pepper, and salt. Stir-fry for 1 minute.
5. Add chopped tomatoes (or crushed can); stir-fry until sauce thickens slightly, about 5 minutes.
6. Serve immediately, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Thai Coconut Milk Scallop Curry
Savor the rich flavors of Thailand with this creamy curry dish featuring succulent scallops and fragrant coconut milk.
Ingredients:
– 12 large scallops, rinsed and patted dry
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) Thai red curry paste
– 2 cups coconut milk
– 1 cup water
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened (3 minutes).
3. Stir in curry paste; cook 1 minute.
4. Add scallops; cook 2-3 minutes per side or until opaque and firm.
5. Pour in coconut milk mixture (combine water, fish sauce, and palm sugar); simmer 5 minutes or until slightly thickened.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
8. Serve immediately over rice or noodles.
Cooking Time: 20-25 minutes
Korean Scallop Kimchi Pancakes
These crispy kimchi pancakes packed with scallops and spicy kimchi are a flavorful take on the traditional Korean dish, pancake. Perfect as an appetizer or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup kimchi (store-bought or homemade), chopped
– 1/2 cup scallops, rinsed and cut into small pieces
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 tablespoon vegetable oil
Instructions:
1. In a bowl, mix flour and water to form a thick batter.
2. Add chopped kimchi, scallops, salt, and pepper to the batter. Mix well.
3. Heat the vegetable oil in a non-stick pan over medium heat.
4. Using a spoon, drop small amounts of the batter into the pan.
5. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to curl.
6. Flip and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 8-10 minutes
Chinese Scallop and Chive Dumplings
These bite-sized dumplings are a popular treat in Chinese cuisine, filled with tender scallops and fragrant chives. They’re perfect for snacking or as an appetizer.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup chopped fresh chives
– 1/2 cup cooked scallops, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Water for sealing
Instructions:
1. In a small bowl, mix together chopped chives, cooked scallops, garlic, soy sauce, and sesame oil.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the scallop mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling.
6. Cook dumplings by steaming them for 8-10 minutes or pan-frying them in oil until golden brown.
Cooking Time: 8-10 minutes (steaming) or 2-3 minutes per side (pan-frying)
Japanese Scallop Tempura with Ponzu Sauce
A delicate and flavorful appetizer that combines the sweetness of scallops with the crispy texture of tempura, served with a tangy ponzu sauce. This recipe is perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 12 large scallops
– 1 cup all-purpose flour
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Ponzu sauce (store-bought or homemade)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a large bowl, whisk together flour and soda water to form a batter.
3. Dip each scallop into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the battered scallops for 2-3 minutes on each side, or until golden brown.
6. Remove the tempura from the oil and drain on paper towels.
7. Serve immediately with ponzu sauce, garnished with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Vietnamese Caramelized Scallop Clay Pot
Experience the rich flavors of Vietnam with this simple yet flavorful clay pot dish featuring caramelized scallops, sweet and sour sauce, and aromatic spices.
Ingredients:
– 12 large scallops
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup fish sauce
– 1/4 cup lime juice
– 2 tablespoons sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat oil in a clay pot or small Dutch oven over medium-high heat.
3. Add onion and cook until caramelized, about 5 minutes.
4. Add garlic, fish sauce, lime juice, sugar, ginger, and red pepper flakes. Stir to combine.
5. Arrange scallops on top of the mixture and season with salt and black pepper.
6. Bake for 12-15 minutes or until scallops are cooked through.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Indian Scallop Masala with Basmati Rice
Experience the bold flavors of India with this vibrant and aromatic dish, where succulent scallops are cooked in a rich and creamy tomato-based masala sauce, served over fluffy basmati rice.
Ingredients:
– 12 large scallops
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Basmati rice, cooked according to package instructions
Instructions:
1. Heat the ghee or oil in a large skillet over medium-high heat.
2. Add the onions and cook until translucent, about 3 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper; cook for an additional minute.
4. Add the scallops and cook until browned, about 2-3 minutes per side.
5. Add the diced tomatoes and stir to combine.
6. Season with salt and pepper to taste.
7. Serve over basmati rice, garnished with cilantro leaves.
Cooking Time: Approximately 15-20 minutes.
Summary
Indulge in the bold flavors and spices of Asia with these 18 mouthwatering scallop delicacies. From sweet and savory to spicy and sour, each dish showcases a unique blend of herbs and ingredients. Discover recipes like Garlic Butter Soy Glazed Scallops, Thai Basil Chili Scallop Stir-Fry, and Japanese Wasabi Mayo Scallop Sushi Roll. Explore the diverse cuisines of Asia, from Korean Gochujang Scallop Skewers to Indonesian Sambal Scallop Fried Rice. Whether you’re in the mood for something classic or adventurous, there’s a scallop recipe here to satisfy your cravings.