Best Asian scallop

If you’re in the mood to cook something that feels fancy but is super easy, you’re going to love this recipe for the Best Asian Scallop! The combination of fresh scallops seared to perfection and a flavorful soy rice vinegar glaze is dazzling. You’ll whip this up in just 30 minutes, making it perfect for a special dinner—whether it’s New Year’s Eve or just a weeknight when you’re craving something extra. At BellRecipes, we believe delicious doesn’t have to mean complicated, and this dish proves just that!

Table of content

• About The Recipe
• Why You’ll Love This Recipe
• Key Ingredients and Substitutions
• How to Make the Recipe(Step-by-Step)
• Expert Tips for Success
• Variations and Customizations
• Health Benefits
• Nutritional Information
• Storage and Reheating Instructions
• Recipe Card
  • Recipe Preparation
  • Ingredients List
  • Step-by-Step Instructions
  • Recipe Video
  • Cooking notes
  • Nutritional Information
• Frequently Asked Questions (FAQs)
• Comments & Reviews
• Social Sharing Options

About The Best Asian scallop Recipe

Looking for a recipe that will impress your guests but won’t keep you trapped in the kitchen all evening? This recipe for the Best Asian Scallop has you covered. With its roots in Asian flavors, this dish combines savory soy sauce, tangy rice vinegar, and just a hint of sweetness from palm sugar to create a balance of irresistible tastes. Scallops are one of those seafoods that feel like pure luxury, and this recipe elevates them even further. The glaze practically glistens as it coats the perfectly seared scallops, making every bite a burst of flavor. What’s special about this dish is how quick it is to make—just 10 minutes of prep and 20 minutes of cooking. Whether you’re hosting a fancy dinner party or just treating yourself, this recipe is a guaranteed hit. Plus, if you follow our instructions at BellRecipes, we’ve got tips to ensure those scallops come out perfect every time!

Why You’ll Love Best Asian scallop Recipe

• Ready in just 30 minutes—perfect for busy cooks!
• Features fresh scallops and a savory soy rice vinegar glaze.
• Healthy yet indulgent with low-fat and high-protein benefits.
• A restaurant-quality dish you can make at home.
• Uses simple ingredients found in most kitchens.
• Customizable for spice levels and dietary adjustments.

Key Ingredients for Best Asian scallop

• 12 fresh Scallops – Frozen works in a pinch but aim for fresh for the best results.
• 1 tbsp Olive Oil – Substitute with avocado oil if preferred.
• 4 tbsp Soy Sauce – Use tamari for a gluten-free twist.
• 2 tbsp Rice Vinegar – White vinegar can be used, but the flavor won’t be as nuanced.
• 2 tbsp Sesame Oil – Offers a rich flavor; skip it if you’re allergic.
• 1 tbsp Garlic (diced) – Use garlic powder if fresh isn’t available.
• 2 tbsp Palm Sugar – Swap with brown sugar as an alternative.
• 1 tsp Cornstarch – Optional but great for thickening the glaze.
• 1/8 tsp Crushed Red Pepper – Skip if you’re not into spice.
• 1 Green Onion (sliced) – Adds a touch of freshness and color when serving.

How to Make the Best Asian scallop Recipe (Step-by-Step)

• Prepare the scallops

  Remove the side muscle from each scallop gently. This part is a little chewy and doesn’t taste great when cooked, so don’t skip it!

• Rinse and dry

  Rinse each scallop carefully under cold water, then pat them completely dry. Dry scallops = a better sear, which is key to that perfect golden crust!

• Sauce Preparation

  In a sturdy saucepan, mix soy sauce, rice vinegar, sesame oil, garlic, palm sugar, cornstarch (if using), and crushed red pepper. Heat gently until slightly thickened and warmed.

• Heat olive oil

  Warm olive oil in a heavy pan over medium-high heat until it shimmers but doesn’t smoke.

• Cook the scallops

  Sear the scallops in the hot pan, cooking each side until milky white or opaque and the internal temperature reaches 130°F. This should take 1-2 minutes per side.

• Serve

  Plate the scallops immediately and drizzle them with the warm sauce. Garnish with sliced green onions, and enjoy!

Expert Tips for Success for Best Asian scallop

Fully dry scallops before cooking to get a good sear.
Sear scallops at medium-high heat to avoid overcooking.
Don’t overcrowd the pan; cook in batches if needed.
Taste the sauce before serving—adjust sweetness or saltiness as desired.
Use a non-stick or heavy-bottomed skillet for even cooking.
Keep the sauce warm on low while scallops are searing.

Variations and Customizations of Best Asian scallop

If you’re gluten-free, swap the soy sauce for tamari. Don’t love heat? Leave out the crushed red pepper. Want to make it more citrusy? Add a squeeze of fresh lime into the glaze for a bright twist. For a low-carb version, reduce the palm sugar and serve with cauliflower rice instead of steamed rice.

Health Benefits of Best Asian scallop Recipe

The Best Asian Scallop recipe is not just a treat for your taste buds—it’s great for your health too! Scallops are packed with lean protein, making it an excellent choice to help build strong muscles and keep you feeling full for longer. Scallops are also rich in selenium and vitamin B12, which are essential for energy production and a healthy immune system. Soy sauce and sesame oil add bold flavor with minimal calories, and a dash of crushed red pepper can even speed up your metabolism. Plus, the recipe emphasizes healthy oils like olive oil and sesame oil, making it a balanced, nutrient-packed meal.

Nutritional Information about Best Asian scallop Recipe

Each serving of the Best Asian Scallop comes in at just around 200 calories. With 30 grams of protein, it’s a fantastic choice for a high-protein meal. The dish is relatively low in fat (5 grams) with just a hint of sweetness at 5 grams of sugar. It’s also low in carbs (10 grams) and features nutrients like vitamin A (400 IU) and iron (10% of the daily value). For those watching their sodium intake, remember the soy sauce contributes to 500 mg of sodium per serving.

Storage and Reheating Instructions for Best Asian scallop Recipe

Store your leftover scallops in an airtight container in the fridge for up to two days. When reheating, warm up the scallops in a pan on medium heat or in the oven at 300°F until just heated through. Avoid microwaving, as it can make them rubbery. If you’ve got leftover sauce, heat it separately and drizzle it fresh for serving.

All Your Questions About Best Asian scallop Recipe