Thai Dim Sum Scallops Recipes

THAI SCALLOPS

Steps:

• 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)
• 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 tbsp 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 tbsp 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.
• Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
• Pour in 2 tbsp fish sauce, the squeezed lime juice, and sprinkling over 1/2 tsp of brown sugar.
• Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.

THAI SCALLOP SAUTE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, 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.

PRAWN DIM SUM

Steps:

• Pour the soy sauce, sesame oil and the chopped red chilli into a bowl and whisk together.
• Next, place the prawns into a small food processor and blend to a purée.
• Transfer to a mixing bowl and add the other ingredients and mix.
• Place the wrappers onto a flat surface and add a small spoonful of the prawn mixture in the centre of each wrapper.
• Fold the wrappers over the prawn mixture to create a semi-circle.
• Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and gently crimp the edges.
• Place the parcels into a steamer over a pan of simmering water and cover.
• Steam for 4-5 minutes, or until the prawn mixture is completely cooked through.
• Remove from the steamer and serve immediately with the dipping sauce.

SCALLOP SAUTE

Steps:

• Melt the butter in a skillet over medium-high heat. Stir in the parsley and garlic and cook, stirring constantly, for 2 minutes or until the garlic is fragrant. Add the scallops to the skillet. Cook, turning as needed, until browned. Add the lemon juice and sugar to the skillet and stir to dissolve the sugar. Turn the scallops to coat in the liquid. Serve immediately with lemon wedges.

THAI DIM SUM SCALLOPS

Steps:

• Preheat oven 350 degrees. Place a scallop in each shell or you could use a muffin pan. Mix the remaining ingredients except for Thai basil together and pour over the scallops.
• Bake the scallops for 10 minutes. Then turn the broiler on and broil for about 3 minutes. Serve garnished with Thai basil