Thaistylescallops 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-STYLE SEA SCALLOP CAKES

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.

THAI-STYLE SCALLOPS AND ASPARAGUS

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.

THAI SCALLOPS

Steps:

• Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.

SPICY THAI SCALLOPS WITH LIME & CHILI

Steps:

• Wash and pat dry your scallops.
• Slice each scallop in half horizontally.
• Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
• Next add the scallions and fry for 1 minute, you do not want to brown.
• 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.
• Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

THAI STYLE SCALLOPS

Steps:

• Preheat grill to medium high heat.
• Cook pasta according to package directions; drain.
• Lightly coat pasta with cooking spray to avoid sticking.
• Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
• Lightly coat scallops with nonstick cooking spray.
• Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
• Place hot pasta on a serving platter.
• Top with scallops.
• Sprinkle evenly with carrots bean sprout peanuts and basil.
• Serve with remaining chili sauce.

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.

THAI SCALLOPS AND NOODLES

Steps:

• Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
• Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
• Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.