Spicy Thai Scallops With Lime Chili Recipes

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SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

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.

SPICY THAI SCALLOPS WITH LIME & CHILI



Spicy Thai Scallops With Lime & Chili image

Do you like scallops? Do you like limes and chilies, well this is the dish for you. It is so flavorful and delicious, that you won't believe how easy it is to make. Your guests will leave happy.

Provided by Baby Kato

Categories     Seafood

Time 20m

Number Of Ingredients 12

16 scallops, large sea, shelled
1 tablespoon butter
1 tablespoon peanut oil
11/2 teaspoon garlic, crushed
11/2 teaspoon ginger, fresh, grated
5 scallions, fresh, finely sliced
1 lime, finely grated rind
1 - 2 birds eye chili, fresh, red, hot, very finely chopped
3 - 4 tablespoons lime juice, fresh
1 tablespoon brown sugar (optional)
4 cups rice, steamed, jasmine
4 lime wedges (garnish)

Steps:

  • 1. Wash and pat dry your scallops.
  • 2. Slice each scallop in half horizontally.
  • 3. Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
  • 4. Next add the scallions and fry for 1 minute, you do not want to brown.
  • 5. Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
  • 6. Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE



10 Minute Pan Seared Thai Chili Scallop Recipe image

The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent.

Provided by Courtney ODell

Time 15m

Number Of Ingredients 8

3 tbsp butter, grass-fed
1 lb scallops, defrosted, patted dry
1 tsp salt, celtic sea salt
1 tsp pepper, freshly cracked
2 tbsp garlic, diced
1/4 cup thai basil, diced
1 tsp chili paste, add more as desired
1/2 lemon, sliced into half-wedges

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.

Nutrition Facts : Calories 669 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fiber 2 grams fiber, Protein 57 grams protein, SaturatedFat 22 grams saturated fat, Sodium 4413 grams sodium, Sugar 2 grams sugar

CHILI LIME SCALLOPS



Chili Lime Scallops image

A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

Provided by Raxyl

Categories     Australian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Steps:

  • sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  • Garnish with fresh coriander and serve.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.

Provided by Dawnab

Categories     Asian

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1 clove garlic, chopped
1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 lb)
1 tablespoon olive oil
4 bamboo skewers (8-inch)

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 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.
  • Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
  • Bring to room temperature before serving.

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