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Spicy Scallops


¼ lb Scallops
1.5 TBSP Canola, Soy, or Vegetable Oil
Mayonaisse (Recommend Kewpie)


  1. Preheat oven to 350.
  2. Mix mayonnaise and sriracha to make spicy mayo. Adjust to personal spice preference.
  3. Remove the “side muscles” from the scallops. These are small, tough, crescent-shaped pieces of the scallop that you can remove with your hands. Many chefs throw them away, but they are edible, and I enjoy the tougher texture. Try sautéing them in garlic for a pasta dish, or let me know if you think of any cool ideas for them!
  4. Lay the scallops on a flat plate, cutting board, etc. Sprinkle a small pinch of salt over them, then flip them over and repeat.
  5. Heat an oven safe, ideally non-stick pan, to medium heat. Add oil to the pan, then, using tongs or chopsticks, add scallops to the oil- be careful as the oil will splash when the scallops are added. Sear for 20 seconds, then flip them over and insert the pan into the oven. Set a timer for 5 minutes.
  6. Remove the scallops from the oven and plate. Drizzle with Spicy mayo (if you have a squirt bottle you can make pretty zig-zags. If you don’t have a squirt bottle, cut off the corner of a zip lock bag and you can still make pretty zig-zags.) Then top with panko

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Scallop Ceviche

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