The Fish Society's Asian Fusion Chilli-Soy Scallops

Revel in the perfect fusion of East meets West with our Chilli-Soy Scallops, adorned with a zing of fresh ginger and the crunch of spring onions. This dish is a quick and delightful way to enjoy the succulent taste of scallops with the bold flavours of Asia.

  • Beginner
  • Serves 2
  • 20 minutes

What you’ll need

  • 12 large scallops
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chilli flakes
  • 1 teaspoon grated fresh ginger
  • 2 spring onions, finely sliced
  • 1 teaspoon sesame seeds
  • 1 small red chilli, deseeded and finely chopped
  • Fresh coriander leaves, for garnish
  • Vegetable oil, for searing

Let's Cook!

Step 1

Pat the scallops dry with kitchen paper and set aside.

Step 2

In a small bowl, whisk together the soy sauce, sesame oil, chilli flakes, and grated ginger to create a marinade.

Step 3

Heat a non-stick frying pan with a splash of vegetable oil over high heat. Sear the scallops for about 1 minute on each side until they have a golden crust, but are still translucent in the centre.

Step 4

Reduce the heat to low and add the marinade to the pan, quickly coating the scallops for just a few seconds. Remove the scallops and set them on a serving plate.

Step 5

In the same pan, toss in the spring onions and red chilli for a brief sauté, just until they're softened and fragrant.

Step 6

Spoon the spring onions and chilli over the scallops, sprinkle with sesame seeds, and garnish with coriander leaves.

Dived king scallops

Fish used in this recipe

Dived king scallops

6 scallops

From £9.70

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