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Scallops & Spicy Yuzu Sauce ♥️ for episode 9 of my restaurant series. The flavors on this dish are truly a dream. Scallops are one of my favorite things to cook for myself and others because I feel like they are truly a low effort, high reward meal! Scallops are super versatile and almost always a crowd pleaser.

Why You’ll Love Scallops & Spicy Yuzu Sauce

The sauce is quite simple to make but the flavors are exquisite. Big words lol but it is true! It is creamy, slightly sweet, spicy and has the most floral kick of acid coming from the yuzu. If you aren’t a huge fan of spice, you can try my Scallops Meuniere or my Scallops & Saffron Beurre Blanc.


It goes without saying that I love this dish with scallops, but the sauce it SO freaking good, it goes with shrimp, chicken or even beef! Also, you can sub the coconut milk for heavy cream, and the gochujang for sriracha or sambal oelek. Also, if you can’t find yuzu you can sub for lemon juice!

Scallop Tips

Tip 1: I like to take a blow dryer or a fan on COOL and dry surface on both sides to draw out moisture and get a nice hard sear. You can leave it uncovered in the fridge for a couple hours.

Tip 2: When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear & taste better but also you won’t be getting scallops that have been injected with water.

Tip 3: Give them a lil shake when searing (always on a preheated pan) so they don’t stick but then let them be to develop a hard sear. I always sear 4-5 min on one side and 30-60 sec on the other depending on size.

Scallops & Spicy Yuzu Sauce

By Nadia Aidi
Scallops & Spicy Yuzu Sauce ♥️ for ep.9 of my restaurant series. The flavors on this dish are a dream… Trust me!


  • 10 U-10 scallops.
  • 2 scallions, chopped but separate the greens for topping
  • 1 tsp freshly grated garlic
  • 1 garlic clove, thinly sliced
  • 1 fresno chile, sliced + more for topping
  • 3/4 cup coconut milk, light is fine here
  • 1 tsp fish sauce
  • 1 tsp tamari or soy sauce
  • 1 tsp sesame oil
  • 1-2 tbsp gochujang paste
  • 3/4 tbsp yuzu, can sub lemon
  • 2 tbsp butter, unsalted
  • Black pepper to taste
  • Fresh cilantro to taste


  • Cut the foot off the scallops and season
  • Preheat a pan for 2 min on high. Add some olive oil
  • Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 min depending on size. Flip and sear another 30-60 seconds
  • Remove from pan
  • Add in scallions, fresno, garlic and ginger. Sautee on medium for 2-3 min with the sesame oil
  • Add in coconut milk and gochujang. Scrape the pan for the scallop drippings. Simmer for 5 min. Add in fish sauce, yuzu and tamari and reduce until thickened, about 2-3 minutes
  • Kill heat, add in butter and emulsify
  • Serve with the cilantro, green part of scallions, a lime & fresno on top


Nutrition information is automatically calculated, so should only be used as an approximation.

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