Best 6 Chili Scallops Recipes

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Scallops, delectable bivalves with a tender, slightly sweet flavor, take center stage in the culinary realm as a prized seafood delicacy. When it comes to preparing this marine treasure, chili scallops emerge as a culinary masterpiece, captivating taste buds with their symphony of bold flavors and textures. This delightful dish combines the natural sweetness of scallops with the fiery zest of chili, creating a harmonious balance that ignites the palate. Whether served as an elegant appetizer or as the main course, chili scallops offer a tantalizing culinary experience that promises to leave an unforgettable impression.

Here are our top 6 tried and tested recipes!

CHILI SCALLOPS



Chili Scallops image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
1 tablespoon each of Oriental sesame oil and vegetable oil
1 tablespoon rice vinegar
1 tablespoon chili paste with garlic
2 teaspoons soy sauce
2 tablespoons snipped chives

Steps:

  • Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
  • Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

CHILI LIME SCALLOPS



Chili Lime Scallops image

A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

Provided by Raxyl

Categories     Australian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Steps:

  • sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  • Garnish with fresh coriander and serve.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7

SWEET CHILI SHRIMP & SCALLOPS



Sweet Chili Shrimp & Scallops image

This recipe comes from a little restaurant in my town that my husband and I LOVE! One of the employees entered this recipe in a contest and they published it in our newspaper...I couldn't believe it when I found the recipe for our favorite appetizer from our favorite restaurant! It is on the menu as an appetizer but when I prepare it at home I serve it with rice and it is a main dish.

Provided by Stargazerlilly

Categories     Healthy

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 large scallops
8 jumbo shrimp
3 tablespoons chili paste
2 cups honey
1 lime, juice of
2 tablespoons soy sauce
1 tablespoon garlic paste
1 tablespoon fresh grated gingerroot

Steps:

  • Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
  • Sear shrimp and scallops in skillet until white.
  • Glaze shrimp and scallops with chili paste mixture just before taking out of pan.

Nutrition Facts : Calories 1213.1, Fat 2.4, SaturatedFat 0.4, Cholesterol 185.1, Sodium 1258.7, Carbohydrate 285.9, Fiber 1.1, Sugar 279.1, Protein 33.6

SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI



Scallops, Black Tiger Shrimp With Chorizo Chili image

I saw an ad advertising dinner plates and it had the classic dish of diver scallops and shrimp. I was immediately inspired to use that classic combo and make it a "Surf N' Turf" dish by combining with with either beef, pork, or chicken and that's how this item was born. Let me know what you think!

Provided by Chef Beorn Hockenhu

Categories     Lunch/Snacks

Time 20m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 16

3 ounces pork, chorizo
2 ounces black beans (canned, reserve some of the liquid)
1 teaspoon minced garlic
1 teaspoon minced onion
2 teaspoons sweet potatoes (cooked, cut into small cubes)
2 tablespoons chopped tomatoes
2 teaspoons bell peppers (cut into small cubes)
2 teaspoons pureed mangoes
1 teaspoon chili paste
2 teaspoons butter
1 tablespoon lemon juice
6 diver scallops
6 medium shrimp (deveined & shelled)
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 ounces white wine

Steps:

  • In a saute' pan cook chorizo until it begins to get firm.
  • Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
  • Add mango puree and asian chili paste.
  • In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
  • Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
  • Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
  • Press on scallops to check doneness. It should be slightly resistant.
  • Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
  • Top with micro mint greens.
  • Add 3 Scallops in a triangle pattern.
  • Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

SAUTEED SCALLOPS WITH SWEET CHILI LIME BUTTER



SAUTEED SCALLOPS WITH SWEET CHILI LIME BUTTER image

Categories     Fish

Number Of Ingredients 5

•2 large limes
•3 tablespoons unsalted butter, room temperature
•1 1/2 tablespoons Asian sweet chili sauce
•1 tablespoon minced green onion
•12 sea scallops, side muscles removed, patted dry

Steps:

  • •Using Microplane, finely grate enough peel from limes to measure 2 teaspoons. Cut one lime into wedges and reserve. •Mix butter, chili sauce, green onion, and lime peel in small bowl. Season to taste with salt and pepper. •Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter mixture in large nonstick skillet over medium-high heat. Add scallops and cook just until opaque in center, 2 to 3 minutes per side. •Divide scallops between 2 plates. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over.

SPICY THAI SCALLOPS WITH LIME & CHILI



Spicy Thai Scallops With Lime & Chili image

Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make. Your guests will leave happy.

Provided by Baby Kato

Categories     Seafood

Time 20m

Number Of Ingredients 12

16 scallops, large sea, shelled
1 tablespoon butter
1 tablespoon peanut oil
11/2 teaspoon garlic, crushed
11/2 teaspoon ginger, fresh, grated
5 scallions, fresh, finely sliced
1 lime, finely grated rind
1 - 2 birds eye chili, fresh, red, hot, very finely chopped
3 - 4 tablespoons lime juice, fresh
1 tablespoon brown sugar (optional)
4 cups rice, steamed, jasmine
4 lime wedges (garnish)

Steps:

  • 1. Wash and pat dry your scallops.
  • 2. Slice each scallop in half horizontally.
  • 3. Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
  • 4. Next add the scallions and fry for 1 minute, you do not want to brown.
  • 5. Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
  • 6. Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

Tips:

  • Use fresh and high-quality scallops. Fresh scallops have a sweet and briny flavor, while frozen scallops can be tough and bland.
  • Sear the scallops properly. Searing the scallops in a hot pan creates a nice crust and helps to lock in the flavor.
  • Don't overcook the scallops. Scallops are very delicate and can easily be overcooked. Cook them for just a few minutes per side, or until they are opaque and slightly firm to the touch.
  • Use a variety of seasonings. Chili powder, garlic powder, paprika, and cumin are all great spices to use with scallops.
  • Serve the scallops immediately. Scallops are best served immediately after they are cooked.

Conclusion:

Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. Chili scallops are a particularly flavorful and easy-to-make dish that is perfect for a quick and easy weeknight meal. With just a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that your family and friends will love.

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