Chinese Five Spice Seared Scallops Recipe
This Chinese five spice seared scallops recipe pairs golden-crusted scallops with a sweet and savoury pineapple jam, served over tender Israeli couscous. Featured on Fish the Dish, this dish delivers bold, aromatic flavours with a perfect balance of sweetness, spice, and richness.
The Inspiration
Scallops are prized for their delicate sweetness and tender texture, making them an ideal canvas for bold seasoning and contrasting flavours. This recipe takes inspiration from Asian spice blends, particularly Chinese five spice, which combines warm, aromatic notes like star anise, cloves, and cinnamon to create a deeply complex flavour profile.
By searing the scallops at high heat, a golden crust forms on the outside while the interior remains soft and buttery. The addition of butter during cooking enhances richness and helps carry the spices, creating a luxurious finish.
The pineapple jam introduces a vibrant sweet and tangy component that complements the savoury spice of the scallops. Cooking the pineapple with onion adds depth and balance, transforming the fruit into a jam-like consistency that is both bright and slightly caramelized. The touch of honey enhances the natural sweetness while rounding out the flavours.
Ingredients
Pineapple Jam
- 1 fresh pineapple, peeled and chopped into small cubes
- 1 red onion, chopped
- 1 tablespoon (15ml) of honey
- Salt and pepper to taste
- 1 tablespoon (15ml) of canola oil
Method
- Heat oil in a large frying pan over medium-high heat.
- Add pineapple and onions, and cook for 2-3 minutes.
- Season with salt and pepper.
- Add ¼ cup (60ml) of water.
- Simmer for 15-20 minutes, or until pineapple and onions are soft.
- Add honey and cook for 1 minute, stirring constantly.
- Remove from heat and place in refrigerator to cool.
- Reserve for plating
Ingredients
Chinese Five Spice Seared Scallops
- 12 Sea scallops (size U10)
- 2 tablespoons (30ml) of canola oil
- 2 tablespoons (30ml) of butter
- 1 tablespoon of Chinese five spice
- Salt to taste
- 2 cups (480ml) of pre-cooked Israeli couscous
Method
- Pre-cook Israeli couscous according to package instructions, and reserve for plating.
- Heat oil in a large frying pan over medium-high heat.
- Pat scallops dry and sprinkle with Chinese five spice.
- Season scallops with salt and place in hot oil flat side down.
- Cook for 2-3 minutes or until you start seeing a golden brown crust.
- Flip and cook for 2-3 minutes.
- Add butter to the pan as they are cooking and baste the scallops.
- Remove from the heat and place on a paper towel to drain excess liquid.
- Serve scallops over the pineapple jam and Israeli couscous
- Serve with Balsamic Reduction. See recipe.
Serving Suggestions
This Chinese five spice seared scallops dish is perfect for elegant dinners, special occasions, or when you want to impress with minimal but impactful ingredients. The balance of sweet pineapple jam and savoury scallops makes it a well-rounded main course.
For a complete meal, serve with a light vegetable side such as sautéed greens, steamed bok choy, or a crisp salad. These sides add freshness and contrast to the richness of the scallops and butter.
A drizzle of balsamic reduction (as suggested) can add an extra layer of tangy sweetness and visual appeal to the plate. Garnishing with fresh herbs such as cilantro or green onions can also enhance both flavour and presentation.
Final Thoughts
This Chinese five spice seared scallops recipe is a bold and elegant dish that brings together contrasting flavours in perfect harmony. The warm spices, caramelized scallops, and sweet pineapple jam create a dynamic and memorable eating experience.
What makes this recipe stand out is its balance—sweet, savoury, and aromatic elements working together without overpowering the delicate scallops. The addition of couscous ties everything together, making it both satisfying and refined.
On Fish the Dish, this recipe showcases how global flavours can elevate simple seafood into something extraordinary. It’s a perfect example of how thoughtful ingredient pairing can create a dish that feels both adventurous and approachable.