Thai Scallops
User Reviews
3.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
166 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Thai Scallops
Description
Thai Scallops starts with dry sea scallops seared in a hot pan with neutral oil, seasoned lightly with salt, and then turned in butter to finish cooking off the heat. The pan method develops a golden crust while maintaining a tender center. The dish includes a fresh sauce made quickly from sliced garlic, chopped red chili peppers, thin ginger matchsticks, fish sauce, lime juice, brown sugar, and cilantro to complement the scallops' mild sweetness. The sauce brings an aromatic, balanced contrast of heat, acidity, and umami.
The seafood can be served on its own as an appetizer or as a main with rice and vegetables. The fresh herbs and bright flavors offer a distinct Thai-inspired profile without complexity in preparation. It is important to use dry, untreated sea scallops if possible to avoid excess water release during cooking.
Peanut or coconut oil are good choices for the cooking fat, but a generic neutral oil works too. Cilantro may be omitted or replaced with Thai basil depending on preference. The scallops should be handled carefully and cooked for precise times to achieve the ideal texture without overcooking.
Ingredients
For the scallops
- 12-16 sea scallops (see note 1)
- 3 tablespoon neutral cooking oil see note 2, generic cooking oil
- salt
- 1 tablespoon butter
For the Sauce
- 2 garlic peeled and sliced, cloves
- 1 red chili peppers finely chopped
- ½ inch ginger cut into thin matchsticks, chunk peeled
- 2 tablespoon fish sauce
- 1 lime
- ½ teaspoon brown sugar
- cilantro see note 3, fresh
Instructions
To cook the scallops
- Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.12-16 sea scallops
- Place a heavy-based frying pan or skillet over medium-high heat. Add the oil and let it heat until shimmering (at least 3 minutes)3 tbsp oil
- 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. / pinch salt
- Cook the scallops for 90 seconds on one side.
- Add the butter to the pan and then turn the heat off under the pan.1 tbsp 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.
To make the sauce (work quickly now the scallops are cooked)
- Put the prepared garlic, chili, and ginger into the frying pan. Have the heat on low and stir everything to coat in the butter.2 garlic cloves1 red chilies½ inch / 1.5 cm chunk peeled ginger
- Zest the lime and then squeeze the juice out.1 lime
- Add the fish sauce and squeezed lime juice to the pan then sprinkling over the brown sugar. 2 tbsp fish sauce½ tsp brown sugar
- Once everything is bubbling (about 1-2 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest. fresh cilantro
Notes
- Choose untreated sea scallops for sweetness and to avoid water release during cooking; bay scallops require larger quantities if used.
- Peanut or coconut oil are preferred for flavor, but generic neutral cooking oil is acceptable.
- Cilantro is optional and can be substituted with Thai basil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 910mg | 38% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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