Spicy Scallops | Bradshaw Photography

Spicy Scallops

Welcome spring back into your kitchen with a lighter, yet zesty and flavourful, dishes that make the most of the season’s fresh vegetables.


Season the scallops with sea salt and pepper.  Heat a 12-inch skillet over medium-high heat; add the butter and oil to the pan.  When the butter starts to froth, add the scallops and sambal.  Sauté until golden brown and almost firm to the touch, 2-4 minutes per side.  Squeeze the lime juice over the scallops and serve immediatley.

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12 large scallops, rinsed and dried

sea salt and pepper

1 tbsp butter

1 tbsp olive oil

1-2 tbsp sambal oelek (chili paste)

lime juice