Spicy Thai Scallops With Lime Chili Recipes

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 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.

SPICY THAI SCALLOPS WITH LIME & CHILI

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

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.

CHILI LIME SCALLOPS

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.

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.