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Spicy Gochujang Scallops and Shrimp

Golden-seared scallops and shrimp tossed in a creamy, spicy Korean gochujang sauce with garlic, honey, and sesame — ready in 20 minutes and absolutely addictive.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean-Fusion
Ingredients Method Video

Ingredients
  

  • 1 lb dry-packed sea scallops patted completely dry
  • ½ lb shrimp peeled and deveined
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 4 cloves garlic minced
  • 1½ tablespoons gochujang adjust to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ cup heavy cream
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon green onions chopped, for garnish
  • Sesame seeds for garnish
  • Salt and pepper to taste

Method
 

  1. Pat scallops completely dry with paper towels — this is essential for a proper sear. Season both scallops and shrimp with salt and pepper.
  2. Heat olive oil in a large skillet over high heat until smoking. Add scallops in a single layer — do not move them. Sear for 2-3 minutes per side until a deep golden crust forms. Remove and set aside.
  3. Add ½ tablespoon olive oil to the same pan. Cook shrimp for 1-2 minutes per side until pink and slightly charred. Remove and set aside.
  4. Reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
  5. Stir in gochujang, soy sauce, honey, and red pepper flakes. Cook for 30 seconds to develop the flavors.
  6. Pour in heavy cream and stir to combine. Simmer for 2 minutes until slightly thickened.
  7. Return scallops and shrimp to the pan, tossing gently in the sauce. Cook for 1 minute to coat everything.
  8. Drizzle with sesame oil. Garnish with green onions and sesame seeds. Serve immediately over steamed rice.

Video