Seared Scallops with Spicy Green Sauce

  • Preparation Time: 25 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 2 cloves Garlic, chopped
  • 1 Tbsp Ginger, chopped
  • 2 Green Onions, chopped
  • 1/2 bunch Basil Leaves
  • 1 cup Spinach Leaves
  • 1 tsp Orange Juice Concentrate
  • 1 tsp Palm Sugar or Brown Sugar
  • 1/4 cup seasoned Rice Vinegar
  • 2 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Sweet Hot Chili Sauce
  • 1 Tbsp Sesame Oil

To Assemble:

  • 1 cup Flour
  • 1 Tbsp 5 Spice
  • 2 Tbsp Sesame Seeds
  • 1 Tbsp Olive Oil
  • 24 oz Scallops


5 Spice: Equal parts of ground cinnamon, fennel, star anise, cloves, and Szechwan pepper.

For the green sauce, place garlic, ginger, green onions, basil, and spinach in a food processor and blend until smooth. Add orange juice concentrate, palm sugar, vinegar, hoisin sauce, oyster sauce, chili sauce and sesame oil and process until smooth. Set a side while preparing the scallops.

For the scallops, place flour, five spice, and sesame seeds in a bowl and mix well. Heat olive oil until smoking hot. Dredge the scallops in the flour and tap off the excess. Place scallops in hot pan and sear each side about 2 minutes on each side on high heat. If the scallops are very large you may want to cut them in half. Remove from the pan and serve seared scallops with green sauce and steamed rice or noodles. NOTE: I prefer Udon noodles for this, they are available in any Asian market.

Submitted by Jeff Harrison.