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

Ingredients

Ingredients

  • 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

Method

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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