SCALLOPS WITH THAI SAUCE
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. -Joe Hable of Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.
Nutrition Facts : Calories 307 calories, Fat 18g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 765mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
THAI SCALLOP SAUTE
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the scallops; stir-fry until firm and opaque. Remove from pan. Repeat with an additional 1 teaspoon oil and remaining scallops., In same skillet, heat remaining oil over medium-high heat. Add vegetables; stir-fry until crisp-tender, 7-9 minutes. Stir in peanut sauce and salt. Return scallops to pan; heat through. Serve with rice and, if desired, lime wedges.
Nutrition Facts : Calories 268 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1000mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
THAI SCALLOPS
Thai Scallops make a quick and easy dinner that would be perfect for a date night dinner or Valentine's meal. They are quick to cook but taste like you are eating in a fine dining restaurant! Learn how to sear scallops perfectly and make a delicious and simple Thai style sauce with garlic, ginger, chili.
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer Main Starter
Time 10m
Number Of Ingredients 11
Steps:
- Finely chop the chili.
- Peel and finely slice the garlic
- Cut the ginger into thin matchsticks
- Zest the lime and then squeeze the juice out.
- Set these all aside until needed (see note 4)
- Use paper towels to pat the scallops dry. You want to ensure the scallops have no moisture on the surface.
- Place a heavy-based frying pan or skillet over medium-high heat. Add 3 tbsp of oil and let it heat until shimmering (at least 1 minute)
- 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.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add 1 tbsp of 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.
- Put the prepared garlic, chili, and ginger into the frying pan and stir to cook in the hot oil and butter.
- Pour in 2 tbsp fish sauce, the squeezed lime juice, and sprinkling over 1/2 tsp of brown sugar.
- Once everything is bubbling (about 1 minute), pour over the scallops, and serve with fresh cilantro and a little lime zest.
Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 910 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SCALLOPS WITH THAI-SCENTED PEA PUREE
I love the bouncy sweetness of scallops, and although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of cilantro and chilies and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
Provided by Nigella Lawson : Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.
- Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.
- When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.
- Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.
- Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it.
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
THAI-STYLE SCALLOPS AND ASPARAGUS
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
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
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
PAN-SEARED SCALLOPS WITH A SPECIAL THAI SAUCE
Steps:
- Rinse scallops and pat dry. The scallops must be very dry before frying in order to achieve a good sear.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 318 kcal, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 9 g, SaturatedFat 12 g, Sodium 634 mg, Sugar 1 g, Fat 30 g, ServingSize 4-10 scallops (2-4 servings), UnsaturatedFat 0 g
THAI SCALLOPS
Provided by Food Network
Categories appetizer
Time 2h
Yield 12 appetizer servings
Number Of Ingredients 9
Steps:
- Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.
THAI SCALLOPS WITH SWEET BASIL ADAPTED FROM RECIPE BY VATCH BHUM
scallops with sweet basil is hot and very easy to prepare - this dish will make you look like a pro when it comes to thai food
Provided by hollywall
Categories Thai
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- parboil scallops for 3 seconds (i often skip this part).
- heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
- add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
- stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.
Nutrition Facts : Calories 126.4, Fat 4.2, SaturatedFat 0.6, Cholesterol 27.3, Sodium 571.5, Carbohydrate 7.1, Fiber 0.7, Sugar 0.7, Protein 14.9
THAI STYLE SCALLOPS
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
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.
Nutrition Facts : Calories 400.6, Fat 8.6, SaturatedFat 1.2, Cholesterol 18.8, Sodium 985.6, Carbohydrate 58.2, Fiber 6.4, Sugar 7.6, Protein 22.3
THAI SCALLOPS AND NOODLES
Go for the peanut sauce! Reduced-fat peanut butter spread drastically reduces the fat in this Thai-flavored noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package-except add broccoli and scallops during last 4 minutes of cooking. Scallops are done when they turn white and opaque.
- Meanwhile, in small bowl, beat peanut butter, soy sauce, vinegar and red pepper sauce with wire whisk until smooth.
- Drain spaghetti mixture; return to saucepan. Add peanut butter mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 0 g
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