Thai Scallops make a quick and easy dinner that would be perfect for a date night dinner or Valentine's meal. They are quick to cook but taste like you are eating in a fine dining restaurant! Learn how to sear scallops perfectly and make a delicious and simple Thai style sauce with garlic, ginger, chili.
Start by prepping the sauce ingredients (see note 4)
Finely chop the chili.
Peel and finely slice the garlic
Cut the ginger into thin matchsticks
Zest the lime and then squeeze the juice out.
Set these all aside until needed (see note 4)
To cook the scallops
Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
Place a heavy-based frying pan or skillet over medium-high heat. Add 3 tablespoon of oil and let it heat until shimmering (at least 1 minute)
Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
Do them individually, starting at 12 o'clock and working around the outside of the pan.
Cook the scallops for 90 seconds on one side.
Turn the heat off under the pan and add 1 tablespoon of butter.
Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops.
Leave the scallops for 60 seconds, then remove the scallops from the pan and place them on a plate.
To make the sauce (work quickly now the scallops are cooked)
Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
Pour in 2 tablespoon fish sauce, the squeezed lime juice, and sprinkling over ½ teaspoon of brown sugar.
Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.
Notes
You can leave the cilantro out if you want. Or swap for some Thai basil.
12-16 sea scallops. If you are using bay scallops, then you will need more to make this a main dish. Try to buy untreated scallops as they will be sweeter and will not release water when cooked.
I like to use peanut oil or coconut oil for this. But canola oil will be fine.
Once you start to cook the scallops, take 3 minutes, and the sauce takes 1-2 minutes. So you want to have everything chopped and ready before you begin to ensure the scallops don't get overcooked or cold.