18 Spicy Asian Scallop Delicacies

Are you a fan of sweet and savory flavors combined with a kick of spice? Look no further! We’ve curated 18 mouth-watering scallop recipes that blend the bold flavors of Asia with the delicate taste of this succulent seafood. From classic dishes like Garlic Butter Soy Glazed Scallops to more adventurous options like Scallop Tom Yum Soup with Lemongrass and Kaffir Lime, these spicy Asian scallop delicacies are sure to tantalize your taste buds.

In this article, we’ll take you on a culinary journey across Asia, exploring the diverse flavors and techniques that make each dish unique. Whether you’re a seasoned cook or just looking for inspiration, our collection of recipes will show you how to elevate your cooking game with the freshness of scallops paired with the boldness of Asian spices.

So, without further ado, let’s dive into the world of spicy Asian scallop delicacies and discover the flavors that will leave you craving for more!

Garlic Butter Soy Glazed Scallops

Elevate your seafood game with this easy and flavorful recipe, perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 12 large scallops
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh parsley or scallions for garnish (optional)

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 minced garlic, butter, soy sauce, brown sugar, and grated ginger until smooth.
4. Place the scallops on a baking sheet lined with parchment paper.
5. Brush the garlic-butter mixture evenly over both sides of the scallops.
6. Bake for 8-10 minutes or until opaque and cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or scallions, if desired.

Cooking Time: 8-10 minutes

Thai Basil Chili Scallop Stir-Fry

Thai Basil Chili Scallop Stir-Fry

A flavorful and spicy stir-fry that combines succulent scallops with aromatic Thai basil and a kick of chili heat.

Ingredients:

– 12 large scallops
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 1/2 cup coconut milk
– 2 cups mixed bell peppers (any color)
– 2 tablespoons chopped fresh Thai basil
– Salt and pepper to taste
– Chili flakes or sriracha sauce for added heat

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add coconut milk and bell peppers; stir-fry for 2-3 minutes.
5. Add scallops; cook until opaque and slightly firm to the touch (3-4 minutes per side).
6. Stir in Thai basil; season with salt, pepper, and chili flakes/sriracha as desired.

Cooking Time: 15-20 minutes

Sesame Ginger Seared Scallops

Elevate your seafood game with this easy-to-make recipe, where the subtle sweetness of scallops pairs perfectly with the bold flavors of sesame and ginger.

Ingredients:

– 12 large scallops
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat a skillet or wok over medium-high heat.
2. Pat scallops dry with paper towels; season with salt, pepper, and red pepper flakes (if using).
3. In the preheated skillet, add sesame oil and swirl to coat the bottom.
4. Sear scallops for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove scallops from the skillet; set aside.
6. In a small bowl, whisk together soy sauce, honey, and grated ginger.
7. Pour the sauce into the same skillet used for searing; simmer for 1 minute, stirring constantly.
8. Return scallops to the skillet; spoon some of the sesame-ginger sauce over each scallop.
9. Serve immediately, garnished with fresh cilantro leaves (if desired).

Cooking Time: 10-12 minutes

Korean Gochujang Glazed Scallops

This recipe combines the richness of scallops with the bold flavors of Korean gochujang, resulting in a dish that is both sweet and spicy. Perfect for a quick and impressive dinner party or special occasion.

Ingredients:

– 12 large scallops
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup water
– 2 tablespoons vegetable oil
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and grated ginger.
3. Add water to the bowl and whisk until smooth.
4. Pat scallops dry with paper towels and season with salt.
5. Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Add scallops and sear for 2-3 minutes on each side, or until golden brown.
6. Brush the glaze all over the scallops and transfer to the preheated oven.
7. Bake for 8-10 minutes, or until cooked through.
8. Garnish with sesame seeds and chopped green onions if desired.

Cooking Time: 12-15 minutes

Vietnamese Lemongrass Scallop Skewers

Experience the bold flavors of Vietnam with these succulent scallop skewers, infused with the aromatic zing of lemongrass and the tanginess of lime.

Ingredients:

– 12 large scallops
– 2 stalks of fresh lemongrass, bruised
– 1/4 cup soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine lemongrass, soy sauce, fish sauce, honey, lime juice, and ginger. Blend until smooth.
3. Thread scallops onto skewers, leaving a small space between each scallop.
4. Brush the lemongrass mixture evenly over both sides of the scallops.
5. Grill for 2-3 minutes per side, or until cooked through.
6. Serve immediately, garnished with chopped cilantro leaves if desired.

Cooking Time: 8-10 minutes

Scallop and Shrimp Dumplings with Spicy Dipping Sauce

Elevate your dim sum game with these succulent scallop and shrimp dumplings, wrapped in a delicate wrapper and served with a bold and spicy dipping sauce.

Ingredients:

– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 pound large scallops, rinsed and patted dry
– 1/4 cup small shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Spicy Dipping Sauce (recipe below)

Spicy Dipping Sauce:

– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons sriracha sauce
– 1 tablespoon honey

Instructions:

1. In a mixing bowl, combine scallops, shrimp, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the scallop-shrimp mixture in the center of the wrapper.
3. 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.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings according to package instructions (usually 2-3 minutes in boiling water or pan-frying).
6. Serve with Spicy Dipping Sauce.

Cooking Time: 10-12 minutes

Japanese Miso Butter Scallops

Experience the harmony of rich miso butter and succulent scallops in this easy-to-make dish.

Ingredients:

– 12 large scallops
– 2 tbsp unsalted butter, softened
– 2 tbsp white miso paste
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley or chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a small bowl, whisk together softened butter, miso paste, soy sauce, and honey until smooth.
4. Place scallops on a baking sheet lined with parchment paper.
5. Spoon the miso butter mixture evenly over each scallop, making sure they’re fully coated.
6. Season with salt and pepper to taste.
7. Bake for 8-10 minutes or until scallops are cooked through and the miso butter is golden brown.
8. Garnish with fresh parsley or chives before serving.

Cooking Time: 10 minutes

Scallop Laksa with Coconut Curry Broth

Experience the harmonious blend of Southeast Asian flavors in this refreshing and flavorful Scallop Laksa dish, featuring a rich coconut curry broth.

Ingredients:

– 12 large scallops
– 2 cups coconut milk
– 1/4 cup curry paste (adjust to taste)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups water or fish stock
– 1 tablespoon grated ginger
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Rice noodles or vermicelli, cooked according to package instructions

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add garlic and onion; cook until softened (3-4 minutes).
3. Stir in curry paste; cook 1 minute.
4. Pour in coconut milk, water/fish stock, and ginger. Bring to a simmer.
5. Cook scallops according to package instructions (usually 3-5 minutes per side). Add to the broth.
6. Simmer the broth for an additional 2-3 minutes or until flavors have melded together.
7. Serve the scallops in bowls with steamed noodles and garnish with cilantro.

Cooking Time: 20-25 minutes

Chinese Black Bean Sauce Scallops

Elevate your scallops with the bold flavors of Chinese black bean sauce, a classic Sichuan condiment. This quick and easy recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 12 large scallops
– 1/4 cup Chinese black bean sauce (doubanjiang)
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)

Instructions:

1. Rinse scallops under cold water, pat dry with paper towels.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Add scallops; sear for 2-3 minutes per side, or until cooked through.
5. Remove scallops from pan; set aside.
6. In same pan, add remaining 1 tablespoon oil, soy sauce, and black bean sauce. Stir to combine.
7. Return scallops to pan; toss with sauce to coat.
8. Serve immediately, garnished with cilantro or scallions if desired.

Cooking Time: 12-15 minutes

Scallop Pad Thai with Tamarind Glaze

Elevate your Pad Thai game with this decadent and flavorful recipe featuring succulent scallops, tender noodles, and a tangy tamarind glaze. Perfect for a special occasion or a quick weeknight dinner.

Ingredients:

– 12 large scallops
– 1 cup rice stick noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large wok or skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add scallops; cook 2-3 minutes per side or until opaque and cooked through.
4. Stir in tamarind paste, soy sauce, palm sugar, and red pepper flakes (if using). Cook for 1 minute.
5. Combine noodles with the scallop mixture; season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.

Cooking Time: 15-20 minutes

Scallop and Mushroom Congee with Crispy Garlic

Scallop and Mushroom Congee with Crispy Garlic Recipe

Summary:
This recipe combines the creamy texture of congee with the sweet flavors of scallops, earthy mushrooms, and crispy garlic. Perfect for a comforting and flavorful meal.

Ingredients:

– 1 cup cooked rice (preferably day-old)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8-10 scallops, rinsed and patted dry
– 1 cup mixed mushrooms (e.g., shiitake, cremini), sliced
– Salt and pepper to taste
– Optional: scallions and sesame seeds for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for 30 seconds, until fragrant.
3. Add the scallops and cook for 2-3 minutes per side, or until they’re opaque and cooked through.
4. Add the mushrooms and cook until they release their liquid and start to brown (about 5 minutes).
5. Pour in the water and bring the mixture to a boil.
6. Reduce heat to low, add the cooked rice, and stir well. Simmer for 10-15 minutes or until the congee has thickened.
7. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Malaysian Sambal Scallops with Lime

Experience the bold flavors of Malaysia with this simple recipe that combines succulent scallops with a spicy and tangy sambal sauce, finished with a squeeze of fresh lime juice.

Ingredients:

– 12 large scallops
– 1/4 cup sambal chili paste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons fish sauce (optional)
– Salt and pepper to taste
– Fresh lime wedges for serving

Instructions:

1. Rinse the scallops and pat dry with paper towels.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the garlic, ginger, and sambal paste; cook for 1 minute, stirring constantly.
4. Add the scallops and cook for 2-3 minutes per side, until they are cooked through.
5. Remove from heat and stir in fish sauce (if using).
6. Season with salt and pepper to taste.
7. Serve immediately with a squeeze of fresh lime juice.

Cooking Time: 8-10 minutes

Scallop and Water Chestnut Lettuce Wraps

A refreshing twist on traditional wraps, this recipe combines succulent scallops with crunchy water chestnuts and crisp lettuce for a light and satisfying meal.

Ingredients:

– 12 large scallops
– 1 cup water chestnuts, sliced
– 2 cups mixed greens (lettuce, arugula, etc.)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 large lettuce leaves

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season scallops with salt and pepper. Grill for 2-3 minutes per side, until cooked through.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Place a grilled scallop on each lettuce leaf, followed by a spoonful of water chestnuts and a sprinkle of mixed greens.
5. Drizzle the lemon-olive oil mixture over the top.
6. Serve immediately and enjoy!

Cooking Time: 10-12 minutes (grilling time)

Indonesian Satay Scallops with Peanut Sauce

Experience the flavors of Indonesia with this unique fusion of scallops and peanut sauce, inspired by the classic street food satay. This dish is perfect for a quick and delicious dinner or as an appetizer for your next gathering.

Ingredients:

– 12 large scallops
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Peanut Sauce (recipe below)
– Satay skewers or toothpicks for serving

Peanut Sauce:

– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together coconut milk, soy sauce, brown sugar, ginger, cumin, and cayenne pepper. Add scallops and marinate for at least 30 minutes.
3. Remove scallops from marinade, letting excess liquid drip off.
4. Grill scallops for 2-3 minutes per side or until cooked through.
5. Serve with Peanut Sauce and garnish with cilantro.

Cooking Time: 10-12 minutes

Scallop and Bok Choy Stir-Fry with Oyster Sauce

A flavorful and nutritious stir-fry that combines succulent scallops, crisp bok choy, and savory oyster sauce. This quick and easy recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 12 large scallops
– 2 bunches of baby bok choy, cleaned and drained
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of oyster sauce
– Salt and pepper to taste
– Cooked white rice or noodles for serving (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the bok choy and cook for 2-3 minutes, stirring occasionally, until tender but still crisp.
4. Add the scallops and cook for an additional 2-3 minutes, until they are opaque and cooked through.
5. Stir in the oyster sauce and season with salt and pepper to taste.
6. Serve immediately over cooked white rice or noodles, if desired.

Cooking Time: 10-12 minutes

Scallop Tom Yum Soup with Lemongrass and Kaffir Lime

This recipe combines the sweetness of scallops with the bold flavors of Thailand’s national soup, Tom Yum. This aromatic broth is infused with lemongrass, kaffir lime, and a hint of chili, making it a perfect dish for any occasion.

Ingredients:

– 12 large scallops
– 2 stalks lemongrass, bruised
– 2 kaffir limes, husked and sliced
– 4 cups fish stock
– 1 cup water
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon Thai red chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat.
2. Add the lemongrass, kaffir lime, garlic, and ginger; sauté until fragrant, about 30 seconds.
3. Add the fish stock, water, and chili flakes; bring to a boil.
4. Reduce heat to low and simmer for 5 minutes.
5. Add the scallops; cook until they are opaque and cooked through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.

Cooking Time: 10-12 minutes

Scallop and Glass Noodle Salad with Fish Sauce Dressing

This refreshing salad combines succulent scallops with glass noodles, crunchy vegetables, and a tangy fish sauce dressing. Perfect for a light and flavorful meal or as a starter for your next dinner party.

Ingredients:

– 12 large scallops
– 1 cup glass noodles
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon soy sauce
– Salt and pepper to taste

Instructions:

1. Cook 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 scallops and cook for 2-3 minutes per side, until cooked through. Set aside.
3. In a large bowl, combine mixed greens, red bell pepper, and cilantro.
4. In a small bowl, whisk together fish sauce, lime juice, and soy sauce. Pour dressing over salad and toss to combine.
5. Add cooked glass noodles and scallops to the salad. Season with salt and pepper to taste.
6. Serve immediately and enjoy!

Cooking Time: 15 minutes

Scallop and Tofu Red Curry with Thai Basil

This vibrant and flavorful dish combines the sweetness of scallops with the creaminess of tofu, all wrapped up in a spicy and aromatic red curry sauce. Serve over steamed jasmine rice or noodles for a satisfying meal.

Ingredients:

– 12 large scallops
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– 1/4 cup chopped fresh Thai basil leaves
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. Add scallops to the skillet and cook until opaque and firm, about 2-3 minutes per side. Remove from skillet and set aside with tofu.
4. Stir in coconut milk and water/broth; bring to a simmer.
5. Reduce heat to low and add Thai basil leaves. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Return tofu and scallops to the skillet, stirring gently to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: About 20-25 minutes

Summary

Get ready to spice up your culinary game with these mouth-watering 18 Spicy Asian Scallop Delicacies! From classic dishes like Garlic Butter Soy Glazed Scallops and Sesame Ginger Seared Scallops, to bold fusion flavors like Korean Gochujang Glazed Scallops and Malaysian Sambal Scallops with Lime, this collection of recipes has something for every palate. Whether you’re in the mood for a hearty stir-fry or a refreshing salad, these spicy scallop dishes are sure to ignite your taste buds and leave you craving more.