Spicy Scallops
The sauce is quite simple to make but the flavors are exquisite. Big words lol but it is true! The spicy yuzu sauce make it creamy, slightly sweet, spicy and has the most floral kick of acid coming from the yuzu. 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! They are super versatile and almost always a crowd pleaser.
Ingredients
- 10 Scallops, Make sure they are U-10
- 2 scallions, chopped but separate the greens for topping
- 1 tsp garlic, fresh and grated
- 1 clove garlic, thinly sliced
- 1 fresno chile, sliced and more for topping
- 3/4 cup coconut milk, light is fine
- 1 tsp fish sauce
- 1 tsp tamari, or soy sauce
- 1 tsp sesame oil
- 1-2 tbsp gochujang paste
- 3/4 tbsp yuzu, or lemon juice
- 2 tbsp unsalted butter
- Black pepper, to taste
- cilantro, to taste
Instructions
- Cut the foot off the scallops and season.
- Preheat a pan for 2 minutes on high. Add some olive oil.
- Sear the scallops, giving them a little shake. Let them sit unbothered for 3-5 minutes depending on size. Flip and sear another 30-60 seconds. Remove from the pan.
- Add in scallions, Fresno Chile, garlic and ginger. Sauté on medium for 2-3 minutes with the sesame oil.
- Add in coconut milk and Gochujang. Scrape the pan for the scallop drippings. Simmer for 5 minutes. Add in fish sauce, Yuzu and Tamari and reduce until thickened, about 2-3 minutes.
- Turn off the heat, add in butter and emulsify.
- Lastly, serve with the cilantro, green part of scallions, a lime and a slice of Fresno Chile on top, and that is it!
Nutrition
Calories: 367kcal, Carbohydrates: 12g, Protein: 12g, Fat: 32g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 716mg, Potassium: 506mg, Fiber: 1g, Sugar: 2g, Vitamin A: 707IU, Vitamin C: 39mg, Calcium: 45mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.