Name: Crispy Chili Oil Scallop Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Sichuan Chinese, Korean, Modern Asian Fusion
Ingredients: 8 large sea scallops, patted dry; 1 cup all-purpose flour; 1/2 cup potato starch or cornstarch; 1 teaspoon kosher salt; 1 large egg, lightly beaten; 1 cup cold sparkling water or ice water; 4 scallions, thinly sliced; 2 tablespoons fermented black beans, rinsed and chopped; 3 tablespoons Sichuan chili oil, plus more for serving; 2 tablespoons neutral oil for frying, divided; Optional dipping sauce: 2 tablespoons soy sauce mixed with 1 teaspoon rice vinegar

Description

Seared scallops folded into savory Korean-style pancakes spiked with Sichuan chili oil and fermented black beans. Pan-fried for crispy edges this unexpected savory-spicy combo packs protein and umami in under 30 minutes. A creative fusion of street food techniques yields pure comfort.

Cultural Background

Korean jeon or pajeon pancakes trace back centuries as simple street food and home comfort dishes made with seasonal ingredients and batter for crispy results. Sichuan chili oil and fermented black beans (douchi) originate from Chinese culinary traditions where they add heat and deep umami to seafood and stir-fries. This modern Asian fusion blends the two with contemporary pan-searing methods to create an original dish suitable for a fantasy tavern setting yet fully achievable with everyday ingredients.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

8 large sea scallops, patted dry
1 cup all-purpose flour
1/2 cup potato starch or cornstarch
1 teaspoon kosher salt
1 large egg, lightly beaten
1 cup cold sparkling water or ice water
4 scallions, thinly sliced
2 tablespoons fermented black beans, rinsed and chopped
3 tablespoons Sichuan chili oil, plus more for serving
2 tablespoons neutral oil for frying, divided
Optional dipping sauce: 2 tablespoons soy sauce mixed with 1 teaspoon rice vinegar

Instructions

Pat the scallops very dry with paper towels and season lightly with salt. Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add scallops in a single layer and sear undisturbed for 1.5 to 2 minutes until a deep golden crust forms on the bottom. Flip and sear the second side for 1 minute until just opaque. Remove to a plate and set aside.
In a large mixing bowl, whisk together the flour, potato starch, and salt. Add the beaten egg and cold sparkling water, stirring just until a smooth batter forms with no large lumps. Fold in the sliced scallions, chopped fermented black beans, and 3 tablespoons Sichuan chili oil until evenly distributed.
Wipe the skillet clean if needed and heat the remaining 1 tablespoon neutral oil over medium-high heat. Pour half the batter into the pan to form a roughly 8-inch pancake. Immediately arrange 4 seared scallops on top, pressing gently into the batter.
Cook for 3 to 4 minutes until the edges are golden and crispy and bubbles appear on the surface. Flip carefully using a spatula and cook the second side for another 3 to 4 minutes until deeply browned and cooked through. Transfer to a plate and repeat with the remaining batter and scallops.
Slice each pancake into wedges and serve immediately with extra chili oil drizzled on top or the optional soy dipping sauce on the side.

Tips

- Pat scallops extremely dry and avoid overcrowding the pan to achieve the best sear and prevent steaming.
- Use ice-cold or sparkling water in the batter for maximum crispiness on the edges.
- Substitute shrimp or firm white fish for scallops if needed, adjusting sear time slightly for smaller pieces.

Nutrition

Calories: 520
Protein: 38g
Carbs: 52g
Fat: 22g