Seared Scallops with Kampot Pepper and Lime

Cambodian

Medium · Hot

Seared Scallops with Kampot Pepper and Lime

Scallops seared hard in a very hot pan until one side is copper-brown need very little else, and here they get exactly that: crushed Kampot pepper pressed into the crust, garlic just softened at the pan's edge, and lime squeezed the moment the heat is off. Cilantro laid over the finished plate is not decoration — it is the last aromatic note, and it matters.

Recipe by

Anh Dao

The Claypot Storyteller

Prep

10 min

Cook

8 min

Rest

1 min

Total

19 min

Method

Prepare the Pepper Lime Seasoning

Combine black pepper, brown sugar, and lime zest on a small plate. Mix gently with your fingertips to release the pepper's aroma.

Prepare the Scallops

Season the dry scallops lightly with salt on both sides.

Sear the Scallops

In the last 30 seconds, add butter to the pan and baste the scallops, tilting the pan and spooning melted butter over each piece.

Finish and Plate

Garnish with fresh cilantro leaves and a tiny pinch of flaky sea salt. Serve immediately with remaining lime wedges on the side.

Nutri-Score

Good balance

A–E · lower is better · score 1

Calories

217

per serving

High in saturated fat · 10gHigh in protein · 20gLow sugar · 2g

Protein

20g

Carbs

10g

Fat

12g

Sat. fat

10g

Fiber

Sugar

Sodium

320mg

Heart HealthyLow CarbHigh ProteinOmega 3

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderSilky

Aromas

CitrusyPepperyGarlickyButteryHerbal

Kitchen Equipment

Primary Tool

Skillet

Skillet Chef Knife Cutting BoardSmall PlateSmall BowlPaper Towels

Counter FootprintMedium

Techniques

Pan Searing Butter Basting Seasoning

Safety & Storage

Cooking Temperature

Scallops should be cooked to an internal temperature of 145°F to ensure food safety. The pan should be preheated over high heat before searing to achieve proper browning without steaming.

Cross Contamination

Keep raw scallops separate from other ingredients. Use separate cutting boards and utensils for raw seafood. Wash hands thoroughly after handling raw scallops.

Handling

Ensure scallops are completely dry before searing. Moisture on the surface will cause steaming instead of browning and may result in uneven cooking.

Storage

Fresh scallops should be refrigerated at 40°F or below and used within 2 days. Leftover cooked scallops should be cooled quickly, refrigerated within 2 hours, and consumed within 3 days.

Allergen Warning

This dish contains mollusks (scallops) and dairy (butter). Individuals with shellfish or milk allergies should avoid this dish.

High Risk Population

Elderly, pregnant, immunocompromised, or young children should ensure scallops are fully cooked to safe internal temperature. Raw or undercooked mollusks pose higher risk of foodborne illness.

Pro Tips

Technique

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Substitution

If Kampot pepper is unavailable, try Telly Cherry or Malabar black pepper as alternatives, but always grind them fresh for the best aroma.

From the chef

Kampot pepper earns its place here not as seasoning but as the whole point — pressed into the crust of seared scallops so the floral heat blooms against the caramelized edge. The scallops go into a very hot pan and stay untouched until one side is deeply copper-brown, then butter goes in at the last moment for basting, its richness softening the pepper's brightness. Lime squeezed off the heat cuts through cleanly. Cilantro laid over the finished plate is the final aromatic note — not decoration, but the dish completing itself.

Anh DaoThe Claypot Storyteller

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TagsQuickSeafoodPepper ForwardCitrusPan Seared

AllergensMollusksMilk

Source: generated · May 30, 2026