Sea Scallops In Sweet Chili Sauce Recipes

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.

SESAME SPRINKLED SCALLOPS WITH SWEET CHILI SAUCE

Steps:

• Dip scallops in egg white. Sprinkle some sesame seeds over top.
• In a large skillet, heat oil and sauté for about 2 minutes per side or just until cooked.
• Sweet Chili Sauce: Combine ingredients and serve alongside the scallops, with sesame seed facing up.

SEARED SCALLOPS WITH PINEAPPLE SWEET CHILI SAUCE

Steps:

• Place the pineapple and water in a food processor and blend until smooth. Transfer to a saucepan. Add the sugar vinegar, chile flake and garlic. Bring to a boil and simmer for 5 minutes. Mix the cornstarch and water together and add to sauce and cook 5 more minutes to thicken. Set aside and keep warm.
• Add the olive oil to a skillet. Pat the scallop dry and season with salt and pepper. Once the oil is smoking working in batches to not over crowd pan sear the scallops for 2 minutes each side.
• Serve with the sauce.