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Pan Seared Scallops with Seaweed & Chilli Butter

By Amanda Wong  ,

August 12, 2021

Scallops are our favorite seafood ingredient to cook for date nights. There is minimal preparation, and they cook super quickly. This means less time in the kitchen and more time to spend with your loved one. Our pro tip is to make sure that you pat the scallops dry before seasoning with our Rainbow Seaweed Salt. This ensures that the scallops are seared to perfection. 

Products used in this recipe - Rainbow Seaweed Salt, Rainbow Seaweed Flakes

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 2


10 scallops

1 tbsp olive oil

2 tbsp butter

¼ tsp red chilli (chopped)

Pinch of black pepper

1 clove garlic (minced)

1 tsp Alg Rainbow Seaweed Salt

2 tsp Alg Rainbow Seaweed Flakes


1Pat scallops dry with a paper towel then season generously with Alg Rainbow Seaweed Salt.

2Heat olive oil in a cast iron skillet (can use a frying pan) over high heat.

3Place the scallops into the hot pan. Sear each side for 2 minutes. The scallops should be firm and opaque when it is done.

4Transfer scallops to a plate.

5Place butter into the same skillet to melt.

6Add red chilli, pepper and garlic to the pan then saute for 20-30 seconds. Add Alg Rainbow Seaweed Salt to taste.

7Drizzle butter sauce over the scallops, sprinkle Alg Rainbow Seaweed Flakes on top.

8Serve immediately.


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