Pan-Seared Scallops With a Special Thai Sauce

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



  1. Step 1

    Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!