Pan-Seared Scallops With a Special Thai Sauce
This scallop recipe is easy to make and delicious. Great for serving at a dinner party as an appetizer, or as a romantic tapa for two.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8to 10 medium sea scallops (or 4 to 5 large)
- 2tbsp. oil for frying
- Pinch salt
- Pinch pepper
- Sauce:
- 3tbsp. oil
- 1tbsp. fish sauce
- ½lime juiced
- 1fresh red chilies (de-seeded and minced or substitute 1/4 red bell pepper)
- ¼tsp. cayenne pepper (if not using fresh chili)
- 2cloves garlic (finely minced)
- 2tbsp. coconut milk (or 2 tsp. butter)
- Optional: 1/2 tsp. sugar
Instructions
Step 1
Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.Step 2
Warm a wok or large frying pan over medium-high heat (allow the pan to warm up at least 1 minute). Add 2 tablespoons oil to the wok or frying pan and swirl around.Step 3
Gently place the scallops in the pan, leaving enough space between so you'll have room to turn. Allow scallops to sear undisturbed for at least 2 minutes (trying to turn them too early will cause the skin to tear). While cooking, season them with a pinch of salt and black pepper.Step 4
Use a turner to gently turn the scallops. Season once more with salt and pepper. Scallops are done when both sides have a nice crispy-looking crust and are firm to the touch. Remove scallops from the wok/pan and place on a paper towel or clean tea towel to drain.Step 5
Place all sauce ingredients in a saucepan over medium heat-high. Stirring occasionally, warm the sauce for 1 to 2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chile (or bell pepper) bright red. Avoid cooking the sauce.Step 6
Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 teaspoon), or a little more lime juice if too salty. Add a little sugar if too sour.Step 7
Place scallops on a bed of lettuce with the fresh cilantro and basil. Pour or spoon the sauce over the scallops. Serve as is, with rice, or with a little French bread to soak up the juices. Enjoy!