Crispy Scallop Flatbread & Chile Mayonnaise Recipe

Name: Crispy Scallop Flatbread & Chile Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Scallops; 1/4 lb large fresh scallops, hard muscle removed and quartered; 1 1/2 tablespoons ground Thai red chili peppers (or to taste); salt; 1 tablespoon peanut oil; The Rest; 2 -3 tablespoons chile mayonnaise (recipe below); 1 (8 inch) flour tortillas; 1/4 cup peanut oil; 2 tablespoons scallions, chopped; 2 -3 sprigs cilantro; 2 teaspoons chili oil; Chile Mayonnaise; 1/4 cup mayonnaise (sweet Japanese variety works best see note); 1 teaspoon sriracha Asian chili sauce (or to taste)

Servings: persons

For the Scallops
1/4 lb large fresh scallops, hard muscle removed and quartered
1 1/2 tablespoons ground Thai red chili peppers (or to taste)
salt
1 tablespoon peanut oil
The Rest
2 -3 tablespoons chile mayonnaise (recipe below)
1 (8 inch) flour tortillas
1/4 cup peanut oil
2 tablespoons scallions, chopped
2 -3 sprigs cilantro
2 teaspoons chili oil
Chile Mayonnaise
1/4 cup mayonnaise (sweet Japanese variety works best see note)
1 teaspoon sriracha Asian chili sauce (or to taste)

1
For The Flatbread: Heat 1/4 cup peanut oil in a large skillet. Submerge tortilla and fry until golden on one side, then turn and fry the other side. Remove from the pan and drain on a paper towel.
2
For The Scallops: Meanwhile, heat 1-tablespoon peanut oil in a small non-stick skillet. Season the scallops with salt then coat with the chili powder. Place the scallops in the hot pan and sear to brown on one side over high heat. Lower the heat slightly and turn the scallops over and repeat until brown. Remove the pan from the heat while you assemble the flatbread.
3
To Assemble: Spread the crisp tortilla with the chile mayonnaise. Distribute the warm scallops over the mayonnaise. Garnish with the scallions, cilantro and chile oil. Cut the flatbread in quarters and serve immediately.
4
To Make The Chile Mayonnaise: Combine the mayonnaise and sriracha well. Keep refrigerated until use.
5
Note: If you can't find the Japanese mayonnaise, add 1 tablespoon of sugar to the sauce.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Scallops, 1/4 lb large fresh scallops, hard muscle removed and quartered, 1 1/2 tablespoons ground Thai red chili peppers (or to taste), salt, and more.

Yes, Crispy Scallop Flatbread & Chile Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Scallop Flatbread & Chile Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions