Best Thai Style Scallops Recipes

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

Ingredients

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 STYLE SCALLOPS

Thai Style Scallops image

Make and share this Thai Style Scallops recipe from Food.com.

Provided by Fluffy

Categories < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces uncooked vermicelli
1/2 lb bay scallop
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Thai sweet chili sauce, divided
1 cup shredded carrot
1 cup bean sprouts
1/4 cup chopped dry roasted salted peanut
2 tablespoons chopped fresh basil

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.