19 Delicious Asian Scallop Recipes Exquisite

Brimming with flavor and versatility, scallops are a treasure of Asian cuisine that can transform your home cooking into a gourmet experience. Whether you’re craving a quick weeknight dinner or planning a special feast, these 19 delicious Asian scallop recipes promise to delight your palate. From sizzling stir-fries to delicate soups, get ready to explore a world of exquisite tastes that will inspire you to cook more!

Garlic Butter Asian Scallops

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that marries the richness of butter with the delicate sweetness of scallops, a reminder of the simple pleasures that cooking brings into our lives.

Ingredients

• a pound of fresh scallops, patted dry
• 3 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• a splash of soy sauce
• a teaspoon of honey
• a couple of green onions, thinly sliced
• a pinch of red pepper flakes
• a tablespoon of olive oil

Instructions

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the scallops to the skillet, making sure they’re not touching, and sear for 2 minutes on each side until they develop a golden crust. Tip: Don’t move them around too much to get that perfect sear.
3. Remove the scallops from the skillet and set them aside on a plate.
4. In the same skillet, melt the butter over medium heat, then add the minced garlic, cooking for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Stir in the soy sauce, honey, and red pepper flakes, letting the mixture simmer for another minute to combine the flavors.
6. Return the scallops to the skillet, tossing them gently in the garlic butter sauce to coat evenly, and cook for an additional minute to warm through.
7. Sprinkle with sliced green onions right before serving. Tip: The green onions add a fresh crunch that contrasts beautifully with the tender scallops.

Delicate and buttery, these scallops carry a hint of sweetness from the honey and a gentle kick from the red pepper flakes, making them a dish that’s as versatile as it is delicious. Serve them over a bed of steamed rice to soak up every last drop of that garlic butter sauce, or alongside a crisp salad for a lighter meal.

Spicy Sriracha Honey Glazed Scallops

Zestfully, let’s dive into a dish that marries the fiery kick of sriracha with the sweet embrace of honey, all draped over succulent scallops. It’s a dance of flavors that feels both indulgent and surprisingly simple to bring to your table.

Ingredients

• a dozen fresh scallops, patted dry
• a couple of tablespoons of sriracha
• a good drizzle of honey, about 2 tablespoons
• a splash of olive oil
• a pinch of salt
• a sprinkle of freshly ground black pepper

Instructions

1. In a small bowl, whisk together the sriracha and honey until well combined. Set aside.
2. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Season the scallops with a pinch of salt and a sprinkle of black pepper on both sides.
4. Carefully place the scallops in the skillet, making sure not to overcrowd them. Cook for about 2 minutes on one side until a golden crust forms.
5. Flip the scallops and cook for another 1-2 minutes on the other side. Tip: The scallops should feel firm to the touch but still slightly springy.
6. Reduce the heat to low and pour the sriracha-honey glaze over the scallops. Tilt the skillet to coat them evenly and let them simmer in the glaze for about 30 seconds. Tip: The glaze should thicken slightly but not burn.
7. Remove from heat immediately to prevent overcooking. Tip: Letting the scallops rest for a minute before serving helps the flavors meld beautifully.

Yieldingly tender, these scallops boast a perfect balance of heat and sweetness, with a caramelized exterior that gives way to a buttery interior. Serve them atop a bed of creamy polenta or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Asian Scallop Stir Fry with Vegetables

Under the soft glow of the kitchen light, the sizzle of scallops meeting the pan feels like a quiet celebration, a moment where simplicity meets flavor in the most harmonious way. This dish, with its tender scallops and crisp vegetables, is a gentle reminder of the beauty in quick, thoughtful cooking.

Ingredients

• a pound of fresh scallops, patted dry
• a couple of cups of mixed vegetables (think bell peppers, snap peas, and carrots)
• a splash of soy sauce
• a tablespoon of sesame oil
• a teaspoon of minced garlic
• a pinch of red pepper flakes
• a drizzle of honey
• a handful of chopped green onions

Instructions

1. Heat a large skillet over medium-high heat and add the sesame oil, letting it warm up for about a minute until it shimmers slightly.
2. Add the scallops to the skillet, making sure they’re not touching, and sear for 2 minutes on each side until they develop a golden crust. Tip: Don’t move them around too much to get that perfect sear.
3. Remove the scallops from the skillet and set them aside on a plate.
4. In the same skillet, toss in the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
5. Throw in the mixed vegetables, stirring occasionally, and cook for 3-4 minutes until they’re just tender but still crisp.
6. Return the scallops to the skillet, drizzle with soy sauce and honey, and toss everything together gently to combine. Tip: The honey balances the saltiness of the soy sauce beautifully.
7. Garnish with chopped green onions right before serving. Tip: For an extra crunch, sprinkle some sesame seeds on top.

You’ll love how the scallops are buttery and rich against the vibrant, crisp vegetables, with a sauce that’s just the right amount of sweet and savory. Try serving it over a bed of steamed jasmine rice to soak up all the delicious flavors.

Sesame Crusted Scallops with Soy Glaze

Just like the gentle lapping of waves against the shore, cooking can be a meditative process, especially when it involves the delicate dance of flavors in sesame crusted scallops with soy glaze. This dish, with its harmonious blend of textures and tastes, invites you to slow down and savor each step.

Ingredients

• a dozen fresh scallops, patted dry
• a couple of tablespoons of sesame seeds
• a splash of soy sauce
• a drizzle of honey
• a pinch of red pepper flakes
• a tablespoon of vegetable oil
• a clove of garlic, minced

Instructions

1. In a small bowl, whisk together the soy sauce, honey, and red pepper flakes to create the glaze. Set aside.
2. Heat the vegetable oil in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
3. Press each scallop into the sesame seeds, coating one side evenly. Tip: For the best crust, make sure the scallops are dry before coating.
4. Place the scallops, sesame seed side down, into the skillet. Cook for 2 minutes without moving them to get a golden crust.
5. Flip the scallops and add the minced garlic to the skillet. Cook for another 1-2 minutes, until the scallops are just opaque in the center. Tip: Overcooking scallops makes them rubbery, so keep an eye on them.
6. Pour the soy glaze over the scallops, letting it bubble and thicken for about 30 seconds. Tip: The glaze should coat the back of a spoon when it’s ready.
7. Remove from heat and serve immediately.

How the sesame seeds add a nutty crunch to the tender scallops, while the soy glaze brings a sweet and salty depth. Try serving them over a bed of lightly dressed greens for a contrast in textures, or alongside a simple cucumber salad to cut through the richness.

Thai Basil Scallops with Coconut Rice

Floating through the kitchen on a quiet evening, the aroma of Thai basil and coconut milk begins to weave a story of distant shores and cozy dinners. This dish, a harmonious blend of tender scallops and fragrant rice, is a gentle reminder of the beauty in simplicity.

Ingredients

• a cup of jasmine rice
• a can of coconut milk
• a splash of water
• a pound of fresh scallops
• a couple of tablespoons of olive oil
• a handful of Thai basil leaves
• a clove of garlic, minced
• a pinch of salt
• a dash of red pepper flakes

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, coconut milk, and a splash of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; letting the steam do its work is key.
4. While the rice cooks, pat the scallops dry with a paper towel to ensure a good sear.
5. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering.
6. Add the scallops to the skillet, making sure not to overcrowd them. Cook for 2 minutes on each side until golden brown. Tip: Don’t move them around; letting them sit ensures that perfect crust.
7. Remove the scallops from the skillet and set aside.
8. In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant.
9. Toss in the Thai basil leaves and a pinch of salt, stirring just until the leaves wilt.
10. Return the scallops to the skillet, gently tossing to coat them in the basil and garlic mixture.

Zesty and vibrant, the scallops boast a delicate crispness against the creamy, aromatic coconut rice. Serve this dish with a wedge of lime for an extra pop of brightness, or alongside a crisp green salad to round out the meal.

Scallop and Shrimp Dumplings

Dusk settles quietly outside, and here in the kitchen, the making of scallop and shrimp dumplings feels like a gentle dance between land and sea. Each fold, each pinch, is a small meditation on the flavors that await.

Ingredients

• 1 cup of finely chopped scallops
• 1 cup of minced shrimp
• 2 tbsp of soy sauce, just enough to whisper its presence
• a splash of sesame oil, for that deep, nutty aroma
• a couple of green onions, thinly sliced, adding a crisp freshness
• 1 tsp of ginger, grated, to warm the soul
• a pinch of sugar, to balance the seas
• wonton wrappers, as many as your heart desires
• water, just a dab to seal the deal

Instructions

1. In a bowl, gently mix the scallops, shrimp, soy sauce, sesame oil, green onions, ginger, and sugar until they’re just acquainted—don’t overmix to keep the textures lively.
2. Lay a wonton wrapper on your palm, spoon a teaspoon of the filling into its center, then dab the edges with water to prepare for sealing.
3. Fold the wrapper over the filling, pressing the edges firmly to seal, creating a half-moon shape. For extra security, you can crimp the edges with a fork.
4. Bring a pot of water to a rolling boil, then gently drop in the dumplings. They’ll tell you they’re ready when they float to the surface, about 3-4 minutes.
5. Meanwhile, heat a non-stick pan over medium heat with a thin layer of oil. Once the dumplings have boiled, transfer them to the pan to crisp up the bottoms to a golden brown, about 2 minutes per side.

Zesty and tender, these dumplings carry the ocean’s whisper with every bite. Serve them atop a swirl of chili oil or with a side of sharp, vinegary dipping sauce to cut through their richness.

Miso Glazed Scallops with Soba Noodles

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the umami richness of miso with the delicate sweetness of scallops, all tangled up in the earthy embrace of soba noodles.

Ingredients

• a dozen fresh scallops, patted dry
• 2 tablespoons of white miso paste
• 1 tablespoon of honey
• a splash of soy sauce
• a couple of cloves of garlic, minced
• 1 teaspoon of grated ginger
• a drizzle of sesame oil
• 6 ounces of soba noodles
• a handful of green onions, thinly sliced
• a sprinkle of sesame seeds

Instructions

1. In a small bowl, whisk together the miso paste, honey, soy sauce, garlic, and ginger until smooth.
2. Heat a drizzle of sesame oil in a pan over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan.
3. Sear the scallops for about 2 minutes on each side, until they develop a golden crust. Tip: Don’t move them around too much to get that perfect sear.
4. Remove the scallops from the pan and brush them generously with the miso glaze.
5. Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually about 4-5 minutes. Tip: Rinse them under cold water after draining to stop the cooking and prevent sticking.
6. Toss the noodles with a bit of the remaining glaze and divide them between plates.
7. Top the noodles with the glazed scallops, a sprinkle of green onions, and sesame seeds. Tip: For an extra crunch, toast the sesame seeds lightly before sprinkling.

Perfectly seared scallops with a sticky, sweet-savory glaze sit atop slippery soba noodles, offering a play of textures and flavors that’s both elegant and utterly satisfying. Try serving this with a side of steamed greens for a complete meal that feels like a hug in a bowl.

Scallop Laksa with Vermicelli

On a quiet evening like this, the thought of a warm, aromatic bowl of Scallop Laksa with Vermicelli feels like a gentle embrace. It’s a dish that carries the whispers of the sea and the warmth of spices, perfect for moments when you crave something deeply comforting yet elegantly simple.

Ingredients

• A couple of fresh scallops, about 8 ounces
• 4 cups of chicken broth
• A splash of coconut milk, roughly 1/2 cup
• 2 tablespoons of laksa paste
• A handful of vermicelli noodles
• A small bunch of cilantro, chopped
• 1 lime, cut into wedges
• A drizzle of vegetable oil

Instructions

1. Heat a drizzle of vegetable oil in a pot over medium heat until it shimmers, about 1 minute.
2. Add the laksa paste and stir for 2 minutes until fragrant, letting the spices bloom.
3. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to meld the flavors.
4. While the broth simmers, soak the vermicelli noodles in hot water for 5 minutes until soft, then drain.
5. Add the coconut milk to the broth, stirring gently to combine, and simmer for another 5 minutes.
6. Season the scallops lightly with salt, then sear in a hot pan for 2 minutes on each side until golden but still tender inside.
7. Divide the vermicelli among bowls, ladle the hot broth over, and top with scallops.
8. Garnish with chopped cilantro and serve with lime wedges on the side for a bright finish.

Kindly let the scallop’s sweetness play against the laksa’s spicy depth, while the vermicelli offers a delicate texture. For an extra touch, serve with a side of crisp cucumber slices to cool the palate between bites.

Korean Gochujang Glazed Scallops

Zenith moments in the kitchen often come from the simplest dishes, and today, I found myself lost in the quiet joy of preparing Korean Gochujang Glazed Scallops. The process, much like the dish itself, is a gentle dance between bold flavors and delicate textures, a reminder of how cooking can be both an art and a meditation.

Ingredients

• a dozen fresh scallops, patted dry
• a tablespoon of gochujang paste
• a couple of tablespoons of honey
• a splash of soy sauce
• a teaspoon of minced garlic
• a pinch of sesame seeds
• a drizzle of sesame oil

Instructions

1. In a small bowl, whisk together the gochujang paste, honey, soy sauce, and minced garlic until smooth. Tip: If the mixture is too thick, a tiny bit of warm water can loosen it up.
2. Heat a non-stick skillet over medium-high heat and add a drizzle of sesame oil. Wait until the oil shimmers but doesn’t smoke. Tip: This ensures your scallops won’t stick and will get that perfect sear.
3. Place the scallops in the skillet, making sure they’re not touching. Sear for 2 minutes on one side without moving them. Tip: This patience rewards you with a golden crust.
4. Flip the scallops and brush the tops with the gochujang glaze. Cook for another 2 minutes, then remove from heat.
5. Sprinkle with sesame seeds before serving. The scallops should be caramelized on the outside and just opaque in the center.

Velvety scallops meet the fiery sweetness of gochujang in this dish, creating a contrast that’s as thrilling as it is harmonious. Serve them atop a bed of steamed rice to soak up the glaze, or alongside crisp greens for a lighter touch.

Scallop and Pork Wonton Soup

Zestfully, let’s dive into the comforting embrace of a bowl that marries the delicate sweetness of scallops with the hearty richness of pork, all cradled in a broth that whispers of home. It’s a dish that feels like a quiet moment of gratitude, a simple yet profound pleasure.

Ingredients

• A couple of fresh scallops, about 1/2 cup when chopped
• 1/2 pound of ground pork, the kind that makes you think of Sunday mornings
• A splash of soy sauce, just enough to add depth without overwhelming
• 1 teaspoon of grated ginger, for that little kick
• A handful of wonton wrappers, because they’re the perfect little pockets
• 4 cups of chicken broth, homemade if you’ve got it
• A sprinkle of green onions, thinly sliced, for a fresh finish

Instructions

1. In a bowl, gently mix the chopped scallops, ground pork, soy sauce, and grated ginger until just combined. Tip: Overmixing can make the filling tough, so be kind to it.
2. Lay out a wonton wrapper, place a teaspoon of the filling in the center, then fold it into a triangle, sealing the edges with a dab of water. Tip: Don’t overfill, or they’ll burst open during cooking.
3. Bring the chicken broth to a gentle simmer in a pot over medium heat, about 5 minutes. You’re looking for tiny bubbles, not a rolling boil.
4. Drop the wontons into the simmering broth, cooking for about 4 minutes, or until they float to the top and the filling is cooked through. Tip: Give them a gentle stir to prevent sticking.
5. Ladle the soup into bowls, garnishing with green onions for a pop of color and freshness.

Delightfully, the wontons are tender with a slight chew, the broth clear yet flavorful, a canvas for the scallop and pork’s duet. Serve it with a side of steamed greens for a meal that feels both nourishing and indulgent.

Vietnamese Caramelized Scallops

Perhaps it’s the golden hour light filtering through the kitchen window, or the quiet hum of the stove, but there’s something deeply comforting about preparing Vietnamese Caramelized Scallops. This dish, with its sweet and savory notes, feels like a gentle embrace on any given day.

Ingredients

• a pound of fresh scallops, patted dry
• a couple of tablespoons of fish sauce
• a quarter cup of sugar
• a splash of water
• a tablespoon of minced garlic
• a pinch of black pepper
• a drizzle of vegetable oil

Instructions

1. Heat a drizzle of vegetable oil in a pan over medium heat until it shimmers.
2. Add the scallops, making sure not to overcrowd the pan, and sear for 2 minutes on each side until golden. Tip: Don’t move them around too much to get a nice crust.
3. Remove the scallops and set aside on a plate.
4. In the same pan, add the sugar and a splash of water, stirring until the sugar dissolves and turns a deep amber color, about 3 minutes. Tip: Keep an eye on it to prevent burning.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the fish sauce and a pinch of black pepper, stirring to combine.
7. Return the scallops to the pan, tossing gently to coat in the caramel sauce for another minute. Tip: The sauce should cling to the scallops like a glossy glaze.

As you take the first bite, the scallops should be tender with a slight chew, the caramel sauce striking a perfect balance between sweet and umami. Serve them over a bed of steamed rice or alongside crisp greens for a contrast in textures.

Scallop Pad Thai with Peanuts

Gently, the evening light fades, casting a warm glow over the kitchen where the scent of scallops and peanuts begins to mingle. This dish, a tender twist on a classic, invites a moment of pause, a chance to savor the process as much as the plate.

Ingredients

• 8 oz of scallops, patted dry
• 4 oz of rice noodles
• A splash of vegetable oil
• A couple of tablespoons of soy sauce
• 1 tablespoon of fish sauce
• A handful of peanuts, roughly chopped
• 2 cloves of garlic, minced
• 1 egg, lightly beaten
• A squeeze of lime juice
• A sprinkle of brown sugar

Instructions

1. Soak the rice noodles in warm water for about 10 minutes, until they’re soft but still a bit firm to the bite.
2. Heat a splash of vegetable oil in a large pan over medium-high heat. Add the scallops, searing for about 2 minutes on each side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the scallops and set aside. In the same pan, add a bit more oil if needed, then toss in the minced garlic, cooking until fragrant, about 30 seconds.
4. Push the garlic to one side, pour in the beaten egg, and scramble until just set. Tip: Keeping the egg slightly soft adds creaminess to the dish.
5. Drain the noodles and add them to the pan, along with the soy sauce, fish sauce, and a sprinkle of brown sugar. Stir everything together, letting the noodles soak up the sauces.
6. Return the scallops to the pan, gently folding them into the noodles. Cook for another minute to warm through.
7. Finish with a squeeze of lime juice and a handful of chopped peanuts. Tip: The peanuts add a delightful crunch, so don’t skip them.

Overtly, the dish presents a harmony of textures—the tender scallops, the chewy noodles, and the crunchy peanuts. Serve it with extra lime wedges on the side for a bright, tangy contrast that elevates every bite.

Japanese Scallop Sushi Rolls

Dusk settles softly outside, and here in the kitchen, the quiet hum of preparation begins. Japanese Scallop Sushi Rolls, a delicate dance of flavors and textures, invite a moment of culinary mindfulness.

Ingredients

• a couple of fresh scallops, about 1/2 lb
• 1 cup of sushi rice
• a splash of rice vinegar
• 2 tbsp of sugar
• a pinch of salt
• 2 sheets of nori
• a handful of microgreens
• a drizzle of sesame oil

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice to season it.
3. Lay a nori sheet on a bamboo mat. Spread half the rice evenly over the nori, leaving a small border at the top.
4. Place the scallops in a single layer on the rice, then add a sprinkle of microgreens.
5. Carefully roll the sushi using the bamboo mat, applying gentle pressure to shape it. Repeat with the second nori sheet.
6. Brush the rolls lightly with sesame oil for a glossy finish, then slice into bite-sized pieces with a sharp, wet knife.
7. Serve immediately, or let them sit for a few minutes to allow the flavors to meld beautifully.

Overtime, the scallop sushi rolls reveal their magic—the tender scallops against the sticky rice, the crisp nori giving way to a burst of freshness from the greens. Try serving them on a slate board for an elegant touch, or pack them for a picnic to enjoy the outdoors.

Scallop and Mushroom Udon Soup

Kindly imagine a bowl where the ocean meets the forest, a harmonious blend of scallops and mushrooms swimming in a comforting udon broth. It’s a dish that whispers of quiet evenings and the simple joy of slurping noodles under the soft glow of the kitchen light.

Ingredients

• a couple of fresh scallops, about 6 ounces
• a handful of mixed mushrooms, roughly chopped
• 2 cups of udon noodles
• 4 cups of chicken broth
• a splash of soy sauce
• a drizzle of sesame oil
• a pinch of salt
• a few slices of green onion for garnish

Instructions

1. Heat a drizzle of sesame oil in a pot over medium heat until it shimmers slightly, about 1 minute.
2. Add the chopped mushrooms and a pinch of salt, sautéing until they release their moisture and turn golden, roughly 5 minutes.
3. Pour in the chicken broth and bring to a gentle boil, then reduce the heat to let it simmer for 10 minutes to deepen the flavors.
4. Meanwhile, cook the udon noodles according to the package instructions, then drain and set aside.
5. Add the scallops to the simmering broth, cooking them for just 2 minutes on each side to keep them tender.
6. Stir in a splash of soy sauce for that umami kick, adjusting the amount based on your preference.
7. Divide the cooked udon noodles between two bowls, ladle the hot broth, scallops, and mushrooms over them.
8. Garnish with green onion slices for a fresh, crisp finish.

But the true magic lies in the first spoonful—the udon noodles, perfectly chewy, tangled with the earthy mushrooms and sweet scallops, all bathed in a broth that’s both light and deeply flavorful. Try serving it with a side of pickled ginger to add a bright, tangy contrast to the dish.

Chinese Black Bean Sauce Scallops

Moments like these, when the kitchen is quiet and the world outside seems to pause, are perfect for creating something truly special. Chinese Black Bean Sauce Scallops is one of those dishes that feels like a gentle hug, with its rich flavors and tender texture.

Ingredients

• a pound of fresh scallops
• a couple of tablespoons of black bean sauce
• a splash of soy sauce
• a teaspoon of minced garlic
• a teaspoon of minced ginger
• a tablespoon of vegetable oil
• a pinch of sugar
• a handful of chopped green onions

Instructions

1. Pat the scallops dry with a paper towel to ensure they sear nicely.
2. Heat the vegetable oil in a pan over medium-high heat until it shimmers, about 2 minutes.
3. Add the scallops to the pan, making sure not to overcrowd them, and sear for 2 minutes on each side until golden brown. Tip: Don’t move them around too much to get that perfect crust.
4. Remove the scallops from the pan and set them aside on a plate.
5. In the same pan, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
6. Stir in the black bean sauce, soy sauce, and a pinch of sugar, mixing well to combine.
7. Return the scallops to the pan, tossing them gently in the sauce to coat evenly, and cook for another minute. Tip: The sauce should cling to the scallops but not be too thick.
8. Sprinkle with chopped green onions right before serving. Tip: The green onions add a fresh contrast to the rich sauce.

Gently place the scallops on a warm plate, the sauce glistening under the light, ready to be paired with steamed rice or crisp vegetables. The scallops are succulent, with the black bean sauce offering a deep, umami flavor that’s both comforting and sophisticated.

Scallop Tempura with Dipping Sauce

As the evening light fades, there’s something deeply comforting about preparing a dish that’s both delicate and indulgent. Scallop tempura with dipping sauce is one such creation, offering a crisp exterior that gives way to the tender sweetness of the sea.

Ingredients

• a dozen fresh scallops, patted dry
• a cup of all-purpose flour
• a cup of ice-cold sparkling water
• a pinch of salt
• a couple of cups of vegetable oil for frying
• a splash of soy sauce
• a tablespoon of honey
• a teaspoon of grated ginger

Instructions

1. In a large bowl, gently mix the flour, sparkling water, and salt until just combined; lumps are okay for a lighter batter.
2. Heat the vegetable oil in a deep fryer or heavy pot to 375°F, ensuring it’s hot enough to sizzle a drop of batter immediately.
3. Dip each scallop into the batter, letting excess drip off, then carefully lower into the oil. Fry in batches to avoid crowding, about 2 minutes per side until golden.
4. Transfer the fried scallops to a wire rack set over paper towels to drain, keeping them crisp.
5. Whisk together the soy sauce, honey, and grated ginger in a small bowl for the dipping sauce.
6. Serve the scallop tempura hot with the dipping sauce on the side, garnished with thin slices of scallion if desired.

Biting into these scallop tempuras reveals a perfect contrast between the airy, crispy coating and the succulent, flavorful center. The dipping sauce adds a sweet and savory depth, making each bite a harmonious blend of textures and tastes. For a playful twist, serve them atop a small salad of mixed greens lightly dressed with citrus vinaigrette.

Scallop and Bamboo Shoot Curry

Floating through the kitchen on a quiet evening, the idea of combining the delicate sweetness of scallops with the crisp texture of bamboo shoots in a curry seemed like a gentle embrace of flavors. This dish, a comforting blend of the sea and the earth, is perfect for those moments when you crave something warming yet light.

Ingredients

• a couple of tablespoons of olive oil
• 1 pound of fresh scallops, patted dry
• a cup of bamboo shoots, sliced
• a splash of coconut milk
• 2 cloves of garlic, minced
• a teaspoon of curry powder
• a pinch of salt
• a handful of fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pan over medium heat until it shimmers, about 2 minutes.
2. Add the scallops to the pan, searing them for 2 minutes on each side until they develop a golden crust. Tip: Don’t overcrowd the pan to ensure each scallop gets perfectly seared.
3. Remove the scallops from the pan and set them aside on a plate.
4. In the same pan, add the minced garlic and curry powder, stirring for about 30 seconds until fragrant.
5. Toss in the bamboo shoots, cooking them for 3 minutes until they start to soften.
6. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld. Tip: If the curry seems too thick, a little water can be added to reach your desired consistency.
7. Return the scallops to the pan, warming them through for about a minute. Tip: Be careful not to overcook the scallops to keep them tender.
8. Season with a pinch of salt and sprinkle with chopped cilantro before serving.

The scallop and bamboo shoot curry is a dance of textures, from the tender scallops to the crunchy bamboo shoots, all enveloped in a creamy, aromatic sauce. Try serving it over a bed of steamed jasmine rice to soak up every bit of the flavorful curry, or alongside a crisp green salad for a lighter meal.

Scallop Fried Rice with Pineapple

Gently, the aroma of scallops and pineapple mingles in the air, a reminder of summer’s bounty and the simple joy of cooking. This dish, a harmonious blend of sweet and savory, invites you to slow down and savor each bite, much like a quiet moment stolen from a bustling day.

Ingredients

• a cup of jasmine rice, cooked and cooled
• a handful of scallops, about 6-8, patted dry
• a cup of fresh pineapple chunks
• a couple of eggs, lightly beaten
• a splash of soy sauce
• a drizzle of sesame oil
• a small onion, finely chopped
• a clove of garlic, minced
• a pinch of salt
• a tablespoon of vegetable oil

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the scallops, searing for about 2 minutes on each side until golden, then remove and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
3. In the same pan, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Push the onion and garlic to one side, pour in the eggs, and scramble until just set, about 1 minute.
5. Add the cooled rice, breaking up any clumps, and stir to combine with the eggs and onions.
6. Drizzle in the soy sauce and sesame oil, tossing the rice to evenly coat. Tip: Adjust the heat to prevent burning if needed.
7. Fold in the pineapple chunks and seared scallops, heating through for another 2 minutes. Tip: The pineapple should warm but retain its brightness.
8. Season with a pinch of salt, give everything a final stir, and remove from heat.

Just like that, you’re left with a dish where the tender scallops and juicy pineapple play off the savory rice, each forkful a little celebration. Serve it in a hollowed-out pineapple half for an extra touch of whimsy at your next gathering.

Scallop and Tofu Miso Soup

Wandering through the quiet of the morning, I find myself drawn to the simplicity and depth of a bowl of scallop and tofu miso soup. It’s a dish that speaks of comfort, of the sea meeting the earth in a gentle embrace.

Ingredients

• 4 cups of dashi stock (or a good-quality vegetable stock if you’re in a pinch)
• a couple of scallops, cleaned and patted dry
• half a block of silken tofu, cubed
• 2 tablespoons of white miso paste
• a splash of soy sauce
• a small handful of wakame seaweed, rehydrated
• 2 green onions, thinly sliced

Instructions

1. In a medium pot, gently heat the dashi stock over medium heat until it’s just about to simmer, around 180°F.
2. Add the scallops to the pot, letting them poach for about 2 minutes until they’re just opaque. Tip: Don’t let the stock boil to keep the scallops tender.
3. Stir in the miso paste with a whisk until it’s fully dissolved, then add the tofu cubes and wakame. Tip: Adding miso at too high a heat can kill its beneficial bacteria, so keep the temperature low.
4. Let everything warm through for another 2 minutes, then finish with a splash of soy sauce and the green onions. Tip: The soy sauce is for depth, not saltiness, so adjust carefully.

Offering a delicate balance of textures, the soup is creamy from the tofu, with a slight chew from the scallops and a whisper of the sea in every sip. Serve it with a side of steamed rice for a fuller meal, or enjoy its lightness as is.

Conclusion

Mastering the art of Asian scallop dishes has never been easier with these 19 exquisite recipes. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy your taste buds. We invite you to dive into these flavors, share your favorite picks in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!