Pan Seared Chili Scallops

2 people
Prep Time:
00h 05
Cook Time:
00h 10

The perfect weeknight dinner for two are these 15 minute Pan Seared Chili Scallops. Bursting with the lemon and a punch of chili heat. It’s a hearty, delicious and restaurant-quality seafood dinner right from your kitchen to your table.

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Ingredients and Method


  • 1 pound scallops, defrosted, platted dry
  • 3 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili sauce, sambal
  • 2 tablespoons garlic, diced
  • 1/2 lemon, sliced in half-wedges
  • cucumbers, cubed
  • microgreens, optional


  1. Heat butter in a nonstick pan on high heat until melted
  2. Pat scallops dry and season scallops with salt and pepper
  3. Add scallops into the pan, with space in between. Cook on each side for 4 minutes until crispy. Remove scallops
  4. Add garlic and chili sauce and stir quickly, let lightly brown
  5. Add lemon slices and stir to combine
  6. Serve scallops and top with sauce
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