Chili Garlic Seared Scallops

Debney
Sep 26
2 min read

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These Chili Garlic Seared Scallops are golden and crusted on the outside, tender inside, and finished with a spicy red butter that brings heat and richness.

Scallops have been used in cuisines around the world, from Mediterranean to Japanese. This version leans into the chili oil traditions of Asia, pairing them with a classic butter baste for a fusion that feels rustic yet refined.

The chili oil is built first by pouring hot neutral oil over garlic, chili flakes, sesame, and salt. Once steeped and strained, it provides both a vibrant red oil and crisp solids that can be used as garnish. The scallops are seared hot and fast, then basted with butter and chili oil until coated in a bubbling red glaze.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: CHILI

Heat neutral oil to 350°F in a small pan.
Pour over garlic, red pepper flakes, sesame seeds, and kosher salt in a small metal mixing bowl.
Let steep 10–15 minutes, then strain, reserving both the chili oil and crisp solids separately.

STEP 2: SEAR

Remove the thawed scallops from the fridge about 20–30 minutes before cooking.
Heat pan over medium/medium-high for 2–3 minutes.
Add a film of neutral oil.
Immediately before searing, pat the scallops dry with a paper towel.
Season the largest side of the scallops with kosher salt.
When the oil begins to shimmer and smoke, place scallops in the pan, seasoned-side down, with about an inch of space between each.
Leave undisturbed for about 2 minutes until a seared crust develops.

STEP 3: FLIP

Season the top of the scallops with kosher salt, then reduce heat to low.
Flip the scallops and add butter plus 2 TBSP of the reserved chili oil (without solids).
Baste the scallops with the bubbling chili butter for about another minute until cooked through.
Remove from pan and place on a wire rack to slightly cool.

STEP 4: SERVE

Plate the scallops. Spoon some of the reserved chili crisp solids on top, drizzle with more chili butter, and finish with a squeeze of lemon and flaked sea salt.