Norwegian Scallops with Chili, Garlic and Asparagus

Norwegian Scallops with Chili, Garlic and Asparagus

In this recipe panfried scallops get a spicy taste of chili and garlic. The mild asparagus of the season goes well with these scallops. Both tasting and looking delicious.

Difficulty Medium
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  • If you are using fresh scallops these should be opened and rinsed. Frozen scallops should be placed in a bowl, thawed in the refrigerator and then dried with a paper towel.

  • Bring water to the boil with a little sugar and salt.

  • Add asparagus to the water and cook for 1-2 minutes.


  • Finely chop chili and garlic, and mix with sunflower oil and water.

  • Leave the scallops in the marinade for at least 1 hour.

  • Remove the scallops from the marinade and let drain on a paper towel. Keep the marinade for the sauce.

  • Quickly pan-fry or grill the scallops, approx. 30 seconds on each side.


  • Pour the marinade in a little saucepan and reduce to half.

  • Add cream and let it reduce a little.

  • Whisk in butter right before serving and season with salt and pepper to taste.

Serve scallops with sauce over and asparagus and salad on the side.