Spicy Crunch Scallop Recipe

Prepare and dry scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature 10 minutes while you prepare coating and glaze.

Combine 1 cup panko breadcrumbs, 1/2 cup finely crushed rice crackers or tortilla chips, 2 tbs toasted sesame seeds, 1 tsp dried chili flakes, 1/2 tsp smoked paprika, 1/2 tsp granulated garlic, 2 tbs finely chopped cilantro (if using) and 1/4 cup fine rice flour or cornstarch in a shallow wide bowl or rimmed plate. Mix thoroughly so the rice flour is evenly distributed and no large lumps remain. Taste a small pinch to check seasoning and heat and adjust chili flakes or salt if desired.

Whisk together 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs honey, 1 tsp soy sauce and 1 tbs fresh lime juice in a small bowl until smooth and glossy. Adjust sriracha or honey to reach desired balance of heat and sweetness. Transfer half of the glaze (about 3-4 tbs) to a squeeze bottle or small bowl for finishing; reserve the remainder to serve on the side.

Place a large nonstick skillet over medium-high heat and add 1/2 cup neutral oil. Heat until shimmering but not smoking (about 350-365°F / 175-185°C if using a thermometer). Stir the oil briefly as it heats to ensure even temperature.

Dredge each seasoned scallop lightly in the rice flour or cornstarch first (shake off excess), then press one scallop into the spicy crunch mixture, coating the top and sides lightly — you want a thin crunchy crust, not a thick breading. Repeat for all scallops and place them on a plate while the oil finishes heating.

Add 1 tablespoon unsalted butter to the hot oil and swirl to combine. Working in a single layer (do not overcrowd), add the scallops crust-side down first if possible, then lower the pan temperature to medium. Cook scallops 1 to 1 1/4 minutes per side for large scallops (they should develop a deep golden crust). Carefully flip and cook the other side 1 to 1 1/4 minutes. Total cook time should be about 2 to 2 1/2 minutes — scallops should be just opaque in the center and springy to the touch.

If the coating browns too quickly before scallops are cooked through, lower heat slightly. Transfer cooked scallops to a paper-towel-lined plate to drain briefly and keep warm in a low oven (200°F / 95°C) on a wire rack if cooking in batches.

Place each scallop on a warm serving plate. Using a spoon or squeeze bottle, lightly drizzle about 1/2 to 1 tbs of the reserved spicy glaze over each scallop (or more to taste). Sprinkle the sliced chives or scallions over the scallops and finish with a small pinch of extra toasted sesame seeds if desired. Garnish with microgreens or mixed herbs and serve lime wedges on the side to squeeze over just before eating.

Serve immediately so the crust remains crunchy. Accompany with the remaining glaze for dipping. Leftover scallops are best eaten the same day and will lose their crunch if stored.