Pan-fried scallops in a creamy spicy sauce

Quick, creamy and delicious, this pan-fried scallop recipe from Ian Pengelley is simple, stylish and most certainly scrumptious
By Ian Pengelley
Pan-fried scallops in a creamy spicy sauce
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 6 tbsp mayonnaise
  • 2 tbsp garlic chilli sauce
  • 4 medium scallops, cleaned
  • 1 tbsp soy sauce
  • 1 tbsp grapeseed oil
  • 1 clove garlic, finely chopped

For the garnish

  • 2.5 cm knob of ginger, shredded


1. Blend the mayonnaise and chilli garlic sauce until smooth, then set aside.

2. Toss the scallops in the soy sauce.

3. Heat the oil in a frying pan until smoking, and then cook the scallops for 2 minutes on each side, depending on the size. Lightly brush the scallops with garlic. Slice the scallops in half and put a circle of blended sauce on each of 2 plates. Arrange the scallops in a circle, overlapping each other on top of the sauce, and garnish with the shredded ginger.

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