This Spicy Gochujang Scallops & Shrimp – Creamy, Bold & Irresistible! is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!

Did You Know?

Scallops are one of the few shellfish that can be eaten raw (as in sushi) or cooked, and they contain more protein per ounce than shrimp. The trick to a perfect sear on scallops is removing all surface moisture with paper towels first — any water on the surface will steam instead of sear, preventing the coveted golden-brown Maillard crust from forming.

Pro Tips

Start with less heat and build up gradually. You can always add more spice but you cannot take it away. Shrimp are done the moment they turn pink and curl into a C shape. An O shape means overdone.

Frequently Asked Questions

1. What size scallops work best for this recipe?

Large dry-packed sea scallops (U-10 or U-12 count) give the best sear. Avoid bay scallops — they are too small to develop a proper crust in the gochujang sauce.

2. How do I get a good sear on scallops with gochujang?

Pat scallops bone-dry, get the pan smoking hot, and sear 2 minutes per side without moving. Add the gochujang glaze at the very end to prevent burning.

3. What is the difference between wet and dry-packed scallops?

Dry-packed scallops are preservative-free and sear beautifully. Wet-packed scallops contain sodium tripolyphosphate that adds water weight and prevents proper browning.

4. How spicy is the gochujang sauce on the scallops?

Medium heat — gochujang is more sweet and savory than fiery. The cream or butter in the sauce mellows the spice. Add extra gochugaru for more kick.

5. Can I use frozen scallops and shrimp?

Yes, but thaw completely under cold running water and pat extremely dry. Any excess moisture will steam instead of sear, preventing that golden crust.

6. What size shrimp should I use?

Jumbo (16-20 count) or extra large (21-25 count) shrimp match the size of the scallops visually and cook in the same 2-3 minutes per side.

7. What goes well with gochujang scallops and shrimp?

Jasmine rice, coconut rice, stir-fried bok choy, sesame cucumber salad, or garlic noodles all complement the Korean-spiced seafood beautifully.

8. Can I grill these instead of pan-searing?

Scallops and jumbo shrimp work well on the grill — thread on skewers, brush with gochujang glaze, and grill 2-3 minutes per side over high heat.

9. How do I make the creamy gochujang sauce?

Saute garlic, add gochujang paste, then stir in heavy cream, butter, and a splash of soy sauce. Simmer until it coats the back of a spoon.

10. Can I prep the gochujang sauce ahead of time?

Yes, make the sauce up to 2 days ahead and refrigerate. Reheat gently and sear the seafood fresh for the best texture.

Watch How to Make This