Best 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.

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.

MING'S SEARED SCALLOPS WITH SPICY THAI RICE NOODLE SOUP

Steps:

• Coat a saute pan with canola oil and saute galangal, onion, chiles, lemon grass and kaffir until soft about 5 minutes. Add shiitakes and cook 3 minutes. Season and deglaze with fish sauce. Let reduce by 50 percent then add chicken stock. Simmer and reduce by 20 percent. Add juice and check for seasoning. Add noodles, basil and scallions to heat. Meanwhile, preheat skillet and coat with oil. Season scallops with salt and chile powder. Pan sear both sides brown, about 3 minutes a side.
• PLATING Ladle broth (lemon grass, kaffir and all) and top with 3 scallops. Garnish

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.

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.

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.