Dynamite Scallops Recipe
Recipe information
Make Dynamite Scallops in just 40m. crab encrusted, herb oil
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Ingredients
Crab Encrust
Dynamite Sauce
Herb Oil & Garnish
Finish & Cook
Dynamite Sauce
1. Make sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon sweet chili sauce, 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/2 tsp rice vinegar and 1/2 tsp sugar or honey. Whisk until smooth and balanced to taste. Reserve 3 tablespoons for mixing into the crab-panko mixture and keep the remainder chilled for serving or brushing.
Herb Oil & Garnish
2. Prepare herb oil
Blanch parsley, basil, and chives in boiling water for 10 seconds, then transfer to an ice bath to preserve color. Squeeze dry and roughly chop. In a blender or with an immersion blender combine 1/2 cup oil, chopped herbs, lemon zest and 1/2 tsp flaky sea salt. Blend until smooth and bright green (about 20–30 seconds). Taste and adjust salt or lemon. Strain through a fine sieve into a small pitcher for a silky oil. Keep at room temperature until plating.
Crab Encrust
3. Prepare crab-panko topping
In a bowl combine 1 cup fresh crab meat (picked of shell), 3/4 cup panko, 1/4 cup mayonnaise and 3 tablespoons reserved dynamite sauce from earlier. Add 1 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Fold gently so the crab stays chunky but mixture is evenly moistened. If mixture seems dry, add up to 1 tablespoon melted butter or more mayonnaise.
4. Dress the scallops
Pat scallops very dry with paper towels. Season both sides lightly with a pinch of salt and pepper. Brush the top of each scallop with a thin layer of melted butter (or neutral oil) to help the crab mixture adhere.
5. Apply crab encrust
Using about 1 to 1 1/2 tablespoons of the crab-panko mixture per scallop, press the mixture onto the top of each scallop to form an even crust layer. Set crusted scallops on a parchment-lined tray. Chill uncovered in the refrigerator for 15–20 minutes to help the crust set and prevent it from sliding off while searing.
Finish & Cook
6. Sear scallops
Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high until hot. Add 2 tablespoons neutral oil or clarified butter and swirl to coat. Place scallops crust-side up in the skillet first (so the crust doesn't touch the pan immediately) and sear for 30–40 seconds just to set the bottom. Carefully use a thin spatula to flip each scallop onto its crusted side. Sear crust-side down for 1 to 1 1/2 minutes, pressing gently with the spatula for even contact—this helps crisp the crab crust. Flip back to the bottom for 20–30 seconds to finish cooking. Total cook time per scallop should yield opaque centers with a slightly springy texture (internal temp ~125–130°F / 52–54°C). Work in batches if needed to avoid overcrowding.
7. Finish with sauce
During the last 30 seconds of cooking, brush the exposed crab crust lightly with 1–2 teaspoons of the reserved dynamite sauce for gloss and extra flavor. Remove scallops to a warm plate and rest for 1 minute.
8. Plate and garnish
Spoon a drizzle of herb oil onto each plate (about 1 tablespoon), place 3 scallops per plate, and spoon any pan juices or a small dot of extra dynamite sauce beside them. Finish with microgreens or sliced scallions, a light sprinkle of flaky sea salt, and lemon wedges on the side. Serve immediately.
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