THAI-STYLE SCALLOPS AND ASPARAGUS
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
- Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 2 grams, TransFat 0 grams
THAI-STYLE SEA SCALLOP CAKES
This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dipping sauce: Combine all ingredients in a small bowl.
- Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
- Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
- Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams
SCALLOP CAKES
My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.
Provided by Geema
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a non stick skillet on medium heat.
- Add the onion and cook until tender, but not brown. Let cool.
- In a food processor, coarsely chop scallops -- do not over process.
- Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
- Form into 8 1/2 inch thick patties, about 3 inches in diameter.
- Place patties on plate or baking sheet and chill for 1-6 hours.
- Preheat oven to 450°F.
- heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
- Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
- Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.
Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9
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.
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer Main Starter
Time 10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 910 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE
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
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
SEA SCALLOPS
Tender, juicy and flavorful scallops, great for a first course!
Provided by IronChefChachi
Categories Salad
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Let sea scallops marinate in the EVOO, garlic, thyme, salt and pepper for 20 minutes. Heat stainless steel pan to high temperature and drain EVOO from the marinade into the pan. Add more EVOO to cover bottom of pan just slightly. Add scallops and wait for crust to form - do not pull off pan - this means they aren't ready to be flipped. You should only need a few minutes on each side. When scallops are done cooking on both sides, remove from heat. To plate: Lay greens down on plate and place scallops on top. Decorate plate with Sriracha and sprinkle with lemon zest. Enjoy!
Nutrition Facts : Calories 105 calories, Fat 6.84480500545251 g, Carbohydrate 5.036055 g, Cholesterol 11.1375 mg, Fiber 0.991749991595745 g, Protein 6.5753 g, SaturatedFat 0.947448500752883 g, ServingSize 1 1 Serving (81g), Sodium 3550.34600707715 mg, Sugar 4.04430500840426 g, TransFat 0.335978500147655 g
THAI SEA SCALLOP CAKES
Yield 4 to 6 People
Number Of Ingredients 19
Steps:
- To make dipping sauce, combine all ingredients in a small bowl Put fish and or Scallops in food processor with salt, pepper,fish sauce,and ginger. Process to a fin-ground paste. Add scallions, chiles, cilantro, kaffir lime leaves and egg. pulse a few times to mix well. Heat pan with a 1/4 inch of peanut oil and drop spoonfuls of fish batter into oil and cook until browned on each side about 3 minutes on first side then flip for 2 minutes more. Drain on paper towles and serve warm with dipping sauce
More about "thai sea scallop cakes recipes"
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
Author Ellie Martin Cliffe
FRAGRANT SEA SCALLOP CAKES FROM 'ONE GOOD DISH'
From seriouseats.com
5/5 (2)Category MainsCuisine AsianTotal Time 30 mins
10 BEST THAI SCALLOPS RECIPES | YUMMLY
From yummly.com
THAI FISH CAKES - IN THAILAND THIS STARTER RECIPE IS KNOWN ...
From greedygourmet.com
Reviews 2Servings 8Cuisine ThaiTotal Time 50 mins
PAN-SEARED SCALLOPS RECIPE WITH THAI SAUCE
From thespruceeats.com
4/5 (28)Total Time 18 minsCategory Entree, DinnerCalories 165 per serving
10 BEST LEFTOVER SCALLOP RECIPES [EASY SEAFOOD IDEAS ...
From theeatdown.com
Ratings 1Category Main CourseCuisine American, European
SCALLOP CAKES - SID'S SEA PALM COOKING
From sidsseapalmcooking.com
Estimated Reading Time 4 mins
THAI SHRIMP AND SCALLOP RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
SCALLOP CAKES RECIPES
From tfrecipes.com
THAI STYLE PAN SEARED SEA SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
THAI-STYLE SEA SCALLOP CAKES (TOD MUN) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THAI-STYLE SEA SCALLOP CAKES RECIPE - PINTEREST.CA
From pinterest.ca
SCALLOP AND SHRIMP CAKES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THAI-STYLE SEA SCALLOP CAKES RECIPE - PINTEREST.CO.UK
From pinterest.co.uk
10 BEST THAI SCALLOPS RECIPES | YUMMLY
From yummly.co.uk
SCALLOP CAKES RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PIN ON FOOD
From pinterest.com
BEST SITES ABOUT THAI SHRIMP AND SCALLOP RECIPES
From great-recipe.com
THAI SHRIMP AND SCALLOP RECIPES
From tfrecipes.com
SCALLOP PATTIES RECIPE – SEARED SCALLOPS WITH LEMON BUTTER ...
From 023nlne.co
SCALLOPS WITH THAI SAUCE RECIPE: HOW TO MAKE IT - EASY RECIPES
From recipegoulash.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love