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Asian Bay Scallops with Wasabi Cauliflower Mash

I was going for creamy rich, with a touch of sweet and heat, for this dish. It delivers! Don't fret, prep is e a s y. The bay scallops are marinated in asian sauce and soy, then pan seared.

I love these cauliflower "mashed potatoes", creamy, hot, and cool with wasabi and cream. Green onions finish the dish.

Prep Time: 20 minutes Yield: 2-3 Servings


Asian Scallops

8 ounces bay scallops, if frozen, thawed then rinsed and drained well

1/3 cup asian sauce (I use General Tso's)

1 tablespoon olive oil

2 teaspoons tamari or soy sauce

1 teaspoon lemon juice

1/4 teaspoon dried red pepper flakes

a few drops of hot sauce, optional

2 tablespoons olive oil for searing the scallops

Additional asian sauce for garnish


In a medium bowl, stir in the asian sauce, 1 tablespoon olive oil, tamari, lemon juice, dried pepper flakes, and hot sauce. Add the scallops, tossing gently to coat. Refrigerate for 30 minutes - 1 hour.

Remove scallops from refrigerator. Dry the scallops well on paper towels and let sit for 10 minutes before cooking.

Put two tablespoons of olive oil in a heavy bottomed large sauté pan heated to medium-high. Add the scallops, searing for a few minutes on each side, until golden brown. Do not crowd the pan or they will steam, and not brown properly.

Remove from heat, rest a few minutes, then serve.

Make sure to try the following wasabi cauliflower mash to accompany the scallops!

Wasabi Cauliflower Mash Serves: 4


1 12 ounce bag riced cauliflower, frozen

1/2 cup cream

2-3 tablespoons water, if needed

1/2 teaspoon wasabi paste (or more to taste)

1 teaspoon white pepper

1 teaspoon salt

1/4 cup chopped green onion


In a medium size heavy bottomed saucepan, over medium heat, combine frozen cauliflower, cream and water. Stir in the wasabi paste, white pepper, and salt.

Cook, stirring regularly, for 7-8 minutes, until much of the moisture is evaporated. Remove from heat.

Let cool slightly. Stir in chopped green onions.


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