Spicy Scallop Shooters

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A succulent, perfectly seared scallop sits pretty atop a spicy, sweet, salty mango margarita... Spicy Scallop Shooters is a perfect starter or tapas dish for a party or special occasion dinner! 

Jump to:

• 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
• 📋 Ingredients You'll Need
• 💭 Tips
• 🍤 Pairing Suggestions
• 💬 Comments

Our scallops are so delicious your mouth will thank you, which is creeepy because your mouth can actually talk.

~~ Scott Adams, American cartoonist.

👩🏻‍🍳 Tamara Talks - Recipe Inspiration

With temperatures regularly approaching 100°F, and ridiculous humidity, cold food just seems more appealing. Even with the refrigerated air units running constantly, I prefer to limit cooking time.

Fish and seafood, given the short cooking time required, make them perfect summer choices. When I first contemplated the idea of doing a "shooter" for the blog, I was leaning toward doing an oyster shooter. I had my first oyster shooter in Charleston, South Carolina, and I fell in love with the spicy bloody Mary and raw briny oyster combination.

Alas, summer is not oyster season (at least not in the Gulf of Mexico). Since raw oysters must be fresh, I decided to run with another favorite shellfish - sea scallops.

Living in a subtropical climate has its advantages, one of them being access to amazing tropical fruit. Scallops and mango may be a new perfect pairing. This appetizer/tapas/cocktail has just enough heat, a little citrus (because you have to add acidity 😉 ), a little savory, and a lot of flavor in a tiny shooter-sized glass. What are you waiting for?

📋 Ingredients You'll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Mango Margarita

• 1 mango
• juice of 1 lime
• coconut water or orange juice
• adobo (from canned chipotles)
• tequila
• triple sec
• agave nectar

Scallops

• ground cumin
• ancho or chipotle powder
• sea salt (I like smoked salt)
• several grinds pepper
• 6 large sea scallops
• refined coconut oil or vegetable oil

Garnishes

• lime wedges
• red chile powder and sea salt for rimming the glasses
• thinly sliced avocado
• thinly sliced lime

1. Make the mango margarita - Combine all ingredients for the margarita in a blender. If you're concerned about the spicy heat level, start with a little, taste, and add more if desired. Chill well!
2. Prepare the scallops - In a small bowl or saucer, combine the cumin, red chile powder, and salt. Press the very dry scallops into the spice mixture to coat. Heat a small saute pan, and add the coconut or vegetable oil. When the pan is very hot, add the prepared scallops. Cook until you have a nice brown sear (1-2 minutes) and repeat on the other side. Remove to a plate.

To Serve

1. Rub a lime wedge around the rim of the glasses. Press the rim into the red chile powder and sea salt mixture.
2. Divide the mango margarita mixture between 6 shooter type glasses.
3. Using toothpicks, spear a thin slice of avocado, then the scallop (side to side seems to work better than top to bottom), then a thin slice of lime. Place gently across the rim of the glass.
4. Enjoy immediately!

💭 Tips

• Make sure the ingredients for the cocktail are well-chilled. You might consider making the cocktail portion ahead of time, and chilling it until time to sear the scallops and garnish the dish.
• NOTE: You can also shake the mixture in a cocktail shaker with ice. After the cocktail portion is well-chilled, prep the garnishes, mix the rub for the scallops, and sear them. Assemble the Spicy Scallop Shooters, and serve them immediately!
• Do leftovers keep? Yes and no. I don't keep leftover seafood. However, the cocktail portion of the recipe would be okay the next day. I always prefer to make it fresh, but you don't need to just throw it out.
• What are chipotles? Chipotles are dried, smoked jalapenos. Canned chipotles (available in most grocery stores) are packed in adobo - a red chile sauce with a hint of sweetness. Their spicy heat is pretty intense. If you don't like your food spicy, omit entirely, or start with a small amount and add. We love spicy heat, and 1 teaspoon is plenty for us!
• NOTE: You can also shake the mixture in a cocktail shaker with ice. After the cocktail portion is well-chilled, prep the garnishes, mix the rub for the scallops, and sear them. Assemble the Spicy Scallop Shooters, and serve them immediately!
• Do leftovers keep? Yes and no. I don't keep leftover seafood. However, the cocktail portion of the recipe would be okay the next day. I always prefer to make it fresh, but you don't need to just throw it out.
• How to make a "perfectly seared scallop" - A “perfectly seared scallop” may be a challenge for many home cooks. The key to getting a good sear lies in starting with a dry scallop. Unfortunately, most U.S. markets sell “wet” scallops that have been treated with phosphates to preserve shelf life. The phosphates cause the scallops to absorb water, and may give them a bit of an off-taste. If you’ve purchased “wet” scallops, it helps to soak in a mixture of 1 quart cold water, ¼ cup lemon juice, and 2 tablespoons table salt for 30 minutes. If you’ve purchased “dry” scallops, skip the brine. Rinse and drain the scallops, and place atop several layers of paper towels or a clean, dry towel. Top with several more layers of paper towels. Gently press to remove moisture, then proceed...
• Coconut oil should be "refined" when used to fry as it has a higher smoke point.

🍤 Pairing Suggestions

My husband and I split the recipe (3 each!) and added an avocado, tomatoes, and baby kale salad with homemade Cilantro-Jalapeño Ranch Dressing... A perfect light meal for a hot summer's day!

Given the alcohol content of the scallop shooters, you may not want an alcoholic beverage. On photo day, we had a bottle of very dry rosé, and it was lovely.

As I mentioned, we eat a lot of fish and seafood... especially in the summer. Looking for a summery seafood main dish rather than a starter? Try my Caribbean Style Fish With Orange Ginger Salad, or my Seared Salmon and Spinach Salad With Ginger-Lime Vinaigrette. They both feature quickly cooked fish, mango, and fresh ingredients that come together quickly. Here's to beating the heat in the kitchen!