Wednesday, July 9

Sticky Asian Scallops

Quickly seared scallops finished with a sweet and sticky Asian pan sauce


Jamie Oliver Sticky Asian Scallops


Scallops are one of my favorite things to eat and cook, especially during the summer. They're sweet and tender and cook quickly (which is perfect for those hot evenings where you don't want to spend time in the kitchen) but still feel fancy enough for a dinner party or romantic meal at home. These sticky scallops are based off a recipe from Jamie Oliver's Meals in Minutes. The scallops are dusted with Chinese five spice powder and quickly seared in a hot pan before being finished with a sweet-spicy sauce that thickens into a delicious glaze. The whole recipe takes just a few minutes to make but looks restaurant-quality. We ate it with some coconut rice, which was perfect for soaking up all the sauce.


More Scallop Recipes:
- Jalapeno-Corn Soup with Seared Scallops
- Scallops with Baked Saffron Risotto
- Seared Scallops with Fennel & Kumquat Salad


Sticky Asian Scallops:
  • Remove the side muscle from 3/4 lb. fresh scallops,* rinse them, and pat them very dry.
  • Season the scallops with 1 tsp. lemon zest, 1 heaping tsp. Chinese five spice powder, and salt.
  • Finely mince 1/2 red chile** and 1 clove of garlic and set aside.
  • In a small bowl, combine 1 tbsp. fresh lemon juice and 1 tsp. honey.
  • Heat 1 tbsp. canola oil in a heavy skillet over high heat until nearly smoking.
  • Add in the scallops and cook for 2-3 minutes, or until the bottom is golden brown.
  • Flip the scallops and sprinkle the garlic and chile on top.
  • Cook for another minute, then add in the lemon-honey mixture.
  • Turn off the heat and stir in 1 1/2 tbsp. cold butter until melted.
  • Divide the scallops onto plates, spoon the sauce on top, and sprinkle with a handful of fresh cilantro leaves.

Serves two
*Try to find dry-packed large sea scallops.
**I used a Fresno chile. Remove the seeds if you want it less spicy.