Pan-Seared Scallops With a Special Thai Sauce

Name: Pan-Seared Scallops With a Special Thai Sauce
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 to 10 medium sea scallops, or 4 to 5 large; 2 tablespoons oil, for frying; 1 pinch salt; 1 pinch freshly ground black pepper; 3 tablespoons oil; 1 tablespoon fish sauce; 1/2 lime, juiced; 1 fresh red chile, de-seeded and minced, or 1/4 red bell pepper; 1/4 teaspoon cayenne pepper, if not using fresh chile, optional; 2 cloves garlic, finely minced; 2 tablespoons coconut milk, or 2 teaspoons unsalted butter; 1/2 teaspoon sugar, optional

Pan-seared scallops are an easy, elegant appetizer or romantic tapa.

⭐ 4 (29 reviews) Prep: 8 minCook: 10 minTotal: 18 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Thai

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Thoroughly rinse and pat scallops dry.
Preheat a wok or large frying pan over medium-high heat for 1 minute, then add 2 tablespoons oil and swirl.
Place scallops in the pan, ensuring space between them, and sear for at least 2 minutes without disturbing. Season with salt and pepper.
Turn scallops, season again, and cook until both sides are crispy and firm. Transfer to a towel to drain.
Combine all sauce ingredients in a saucepan over medium-high heat. Warm for 1 to 2 minutes, stirring occasionally, to develop flavors and brighten the chile; do not cook the sauce.
Remove from heat and adjust taste: add fish sauce if not salty enough, lime juice if too salty, or sugar if too sour.
Arrange scallops on lettuce with cilantro and basil, then spoon the sauce over them. Serve with rice or bread as desired.

Nutritional Info (per serving)

Calories: 318 kcal

Carbohydrate: 6 g

Cholesterol: 15 mg

Fiber: 0 g

Protein: 9 g

Saturated Fat: 12 g

Sodium: 634 mg

Sugar: 1 g

Fat: 30 g

Unsaturated Fat: 0 g