Seared Scallops with Spicy Fig Jam is a refined and elegant dish that combines the natural sweetness of figs with the gentle heat of Fresno peppers to create a bold, flavorful jam. Paired with golden, pan-seared scallops, this dish strikes a perfect balance between sweet, spicy, and savory—ideal for a special dinner, appetizer course, or gourmet entertaining.
Why You’ll Love This Recipe
- Elegant presentation: A visually striking dish perfect for formal dinners or entertaining.
- Complex flavors: The jam’s sweet-spicy notes enhance the delicate, buttery scallops.
- Quick preparation: Both the jam and scallops can be made in under 30 minutes.
- Versatile: Serve as an appetizer, light main course, or as part of a tasting menu.
- Naturally gluten-free: A sophisticated dish that fits many dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- large sea scallops
- olive oil
- salt and pepper
- fresh figs
- Fresno peppers
- granulated sugar
Directions
Prepare the Fig Jam:
- Slice the figs in half and chop the Fresno peppers (remove seeds for less heat).
- Combine figs, peppers, and sugar in a food processor. Blend until the mixture reaches your preferred consistency—smooth or slightly chunky.
- Transfer to a small saucepan and simmer over medium-low heat for 5–8 minutes, stirring often until the jam thickens slightly.
- Remove from heat and let cool. The jam can be made ahead and refrigerated.
Sear the Scallops:
- Pat the scallops dry with paper towels to ensure a golden sear.
- Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add scallops and sear for 4–5 minutes per side, or until a golden crust forms and the centers are just opaque. Avoid overcrowding the pan.
Plate the Dish:
- Spoon about 2 tablespoons of fig jam onto each plate, spreading slightly in the center.
- Place the seared scallops on top of the jam.
- Serve immediately while the scallops are warm.
Servings and timing
- Servings: 4 (as an appetizer)
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Add citrus: Finish the dish with a squeeze of lemon or orange juice for a bright contrast.
- Herb accent: Garnish with microgreens, basil, or thyme for color and a fresh aroma.
- Spicier jam: Use a spicier chili, like serrano or jalapeño, to increase the heat level.
- Bacon twist: Add crispy pancetta bits on top for a smoky, salty note.
- Wine pairing: Serve with a crisp white wine like Sauvignon Blanc or a dry Rosé.
Storage/Reheating
Fig Jam: Store in an airtight container in the refrigerator for up to 1 week.
Scallops: Best served immediately. If needed, store cooked scallops in the fridge for up to 1 day and gently reheat in a pan over low heat. Reheating may alter texture slightly.
Do not freeze seared scallops or fig jam for best quality.
FAQs
Can I use dried figs instead of fresh?
Yes, but soak them in warm water for 15–20 minutes before blending to soften and enhance their sweetness.
What are Fresno peppers?
Fresno peppers are mild to medium-heat red chilies with a fruity flavor. You can substitute with red jalapeños or sweet red chilies for less spice.
Can I make the fig jam in advance?
Absolutely. The jam can be made up to 3 days in advance and stored in the refrigerator.
How do I know when scallops are done?
They should have a golden crust and be opaque in the center. Overcooking will make them rubbery.
Can I use frozen scallops?
Yes, but thaw completely and pat dry thoroughly before searing to avoid excess moisture.
Is the dish spicy?
Mild to moderate. You can control the heat by adjusting the amount or type of chili used.
What should I serve with this dish?
This works well with a light green salad, roasted vegetables, or as part of a seafood platter.
Can I use this fig jam with other proteins?
Yes, it pairs beautifully with pork, duck, or cheese platters as well.
Can I substitute another oil for searing?
Yes, use any high-smoke-point oil like avocado or grapeseed oil.
Is this recipe suitable for special diets?
It is gluten-free and can be made dairy-free. It is not vegetarian due to the scallops.
Conclusion
Seared Scallops with Spicy Fig Jam is a dish that marries elegance with bold flavor. The combination of sweet, spicy, and savory elements makes every bite intriguing and satisfying. Whether you’re hosting a dinner party or indulging in a romantic meal, this recipe is sure to impress with both its presentation and taste.
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Seared Scallops with Spicy Fig Jam
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These elegant Seared Scallops with Spicy Fig Jam combine tender, golden-brown scallops with a sweet and fiery Fresno pepper fig jam. A gourmet dish that delivers balanced flavor and visual appeal, perfect for dinner parties or romantic evenings.
Ingredients
Scallops
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1 lb large sea scallops
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2 tbsp olive oil
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Salt and pepper, to taste
Spicy Fig Jam
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16 oz fresh figs
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2 Fresno peppers
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1/3 cup sugar
Instructions
Prepare the Fig Jam:
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Slice figs in half; chop Fresno peppers.
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Blend figs, peppers, and sugar in a food processor until smooth or chunky per preference.
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Transfer to a saucepan and simmer over medium-low heat for 5–8 minutes, stirring often. Let cool.
Sear the Scallops:
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Pat scallops dry. Season with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Sear scallops 4–5 minutes per side until golden brown and just cooked through.
To Plate:
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Spoon 2 tablespoons of spicy fig jam in the center of each plate.
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Arrange seared scallops on top.
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Serve immediately for best flavor and texture.
Notes
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Dry scallops well before searing to ensure a crisp crust.
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The fig jam can be made ahead and stored in the fridge for up to 5 days.
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Adjust heat by using more or fewer peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Searing
- Cuisine: Contemporary American
