Thai Scallops
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.
Ingredients
For the scallops
- 12-16 sea scallops (see note 1)
- 3 tablespoon oil (see note 2)
- salt
- 1 tablespoon butter
For the Sauce
- 2 garlic cloves peeled and sliced
- 1 red chilies finely chopped
- ½ inch chunk peeled ginger cut into thin matchsticks
- 2 tablespoon fish sauce
- 1 lime
- ½ teaspoon brown sugar
- fresh cilantro (see note 3)
Instructions
To cook the scallops
- Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.12-16 sea scallops
- Place a heavy-based frying pan or skillet over medium-high heat. Add the oil and let it heat until shimmering (at least 3 minutes)3 tablespoon oil
- 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.salt
- Cook the scallops for 90 seconds on one side.
- Add the butter to the pan and then turn the heat off under the pan.1 tablespoon 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. Have the heat on low and stir everything to coat in the butter.2 garlic cloves1 red chilies½ inch chunk peeled ginger
- Zest the lime and then squeeze the juice out.1 lime
- Add the fish sauce and squeezed lime juice to the pan then sprinkling over the brown sugar. 2 tablespoon fish sauce½ teaspoon brown sugar
- Once everything is bubbling (about 1-2 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.fresh cilantro
Notes
- 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.
- You can leave the cilantro out if you want. Or swap for some Thai basil.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 166kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 910mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg
Nutrition is per serving
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