Pan-Seared Asian Scallops with Zucchini Noodles

September 22, 2023 · Published: July 20, 2020 By: Asian Inspired Eats 52 Comments

What could be better than sweet, succulent scallops? If you're looking for a perfect summer seafood dish, then you're going to want this recipe: Pan-Seared Asian Scallops with Zucchini Noodles. It's sweet, spicy, tangy, and delicious!

Pan Seared Asian Scallops on a white plate with zucchini noodles on the side.

I served this healthy Pan-Seared Asian Scallops dish this past weekend, and my husband and I were both very happy campers! The succulent scallops have a complimentary sweet and spicy flavor, and they literally melt in your mouth!

raw sea scallops on a white plate on a white wooden board

Fresh or frozen scallops?

Fresh sea scallops are always a good choice, if they are truly fresh. Check the date of delivery with your fish monger, and then make sure to smell the scallops! If they are sweet-smelling then they are very fresh. If they smell foul, do not buy them!
Frozen scallops are also a good choice, since they should be fresh-frozen (right off the boat). The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them.
For a quicker solution, you can put the frozen scallops in a sealed bag and place them in a bowl of cold water. They should defrost in about 30 minutes!

sea scallops marinating in a clear glass bowl

What ingredients do you need for the marinade?

This simple marinade only requires a few ingredients. You probably already have these in your pantry:

reduced-sodium soy sauce
rice vinegar
honey
sesame oil
garlic cloves
red pepper flakes
cornstarch

[*See recipe card for exact quantities.]

seared scallops in two cast iron pans on a wooden board with checkered napkin

How do you sear the scallops?

The scallops cook up very quickly, so keep your eye on the ball!

Pat the scallops dry with a paper towel and sprinkle with salt and pepper. In a heavy cast iron pan set over medium-high heat, add the oil.
When the oil is hot, sear the scallops quickly on both sides (about 3 minutes each side) for that beautiful golden-brown finish!

2 zucchinis on a wooden cutting board and a cutting knife

Zucchini is the perfect side for this scallops dish. I prepared it with zucchini noodles that are both tasty and healthy!

zucchini noodles being spiraled in a vegetable spiralizer

I used my amazing Spiralizer to make zucchini noodles ("zoodles") for this dish. The end result is a much healthier meal, but no sacrifice on taste!

pan-seared scallops on a white plate with a side of zucchini noodles

Look how delicious these Pan-Seared Asian Scallops are! The taste is over-the-top with Asian flavors and it cooks up so quickly! This is a recipe you will definitely want to bookmark!

Recipe notes

You can use fresh or frozen sea scallops. Smell for freshness! If the scallops smell sweet then they are fresh.
I used my cast iron pan to sear these scallops. If you have a heavy sauté pan it will also work just fine.
Scallops can overcook very quickly. Watch them carefully while searing. It should only take about 3 minutes on each side. The scallops will loosen up off of the pan when they're ready to be flipped.
Not into zucchini noodles? Of course, you could serve these scallops with a side of pasta or rice, and it would be amazing as well!

Want more scallop recipes like this one?

If you liked this scallops recipe, you’re going to want these recipes too:

Update Notes: This post was originally published on February 22, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in July 2020.