Best Thai Scallop Saute Recipes

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THAI SCALLOPS



Thai Scallops image

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

1 red chilies
2 garlic cloves
½ inch chunk peeled ginger
2 tbsp fish sauce
1 lime
½ tsp brown sugar
Fresh cilantro (- see note 1)
12-16 sea scallops (- see note 2)
3 tbsp oil (- see note 3)
Pinch salt
1 tbsp butter

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



10 Minute Pan Seared Thai Chili Scallop Recipe image

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

3 tbsp butter, grass-fed
1 lb scallops, defrosted, patted dry
1 tsp salt, celtic sea salt
1 tsp pepper, freshly cracked
2 tbsp garlic, diced
1/4 cup thai basil, diced
1 tsp chili paste, add more as desired
1/2 lemon, sliced into half-wedges

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

THAI-STYLE SCALLOPS AND ASPARAGUS



Thai-Style Scallops and Asparagus image

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

2 tablespoons chopped shallots
1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)
1 1/2 tablespoons chopped fresh ginger
1 large garlic clove, chopped
2 teaspoons Thai shrimp paste, or anchovy paste
1 teaspoon coriander seeds
Grated zest and juice of 1/2 lime
2 tablespoons vegetable oil
1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces
1 pound sea scallops
1/3 cup fish stock
2 tablespoons unsweetened coconut milk
1/2 teaspoon sriracha, or to taste
Salt
1 cup jasmine rice, steamed

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 SCALLOPS



Thai Scallops image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 12 appetizer servings

Number Of Ingredients 9

2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound salted butter
3 tablespoons sweet Thai chili sauce
1/2 cup tamari
2 tablespoons sesame seed oil
3/4 tablespoon finely chopped fresh chiles
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
24 large sea 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.

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