Sea Scallops With Chili Sauce Food

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

CHILI SCALLOPS

Steps:

• Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
• Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

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 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.
• Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

SEARED SCALLOPS WITH SWEET CHILLI SAUCE

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

SEARED SEA SCALLOPS ON SAUTéED SPINACH WITH HOISIN BUTTER SAUCE

Steps:

• Whisk first 3 ingredients in small bowl to blend and reserve.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.
• Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.
• Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.
• Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
• Available in the Asian foods section of some supermarkets and at Asian markets.

SPICY THAI SCALLOPS WITH LIME & CHILI

Steps:

• Wash and pat dry your scallops.
• Slice each scallop in half horizontally.
• Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute.
• Next add the scallions and fry for 1 minute, you do not want to brown.
• Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute.
• Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE

Steps:

• To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
• Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
• Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
• The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
• Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
• Add enough olive oil to lightly coat; season with salt and pepper.
• Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
• Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

SEA SCALLOPS IN SWEET CHILI SAUCE

Steps:

• Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels. Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side. Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering. Simmer until sauce thickens slightly, about 2 minutes. Serve scallops with rice, drizzle with sauce, and garnish with cilantro.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SCALLOPS WITH THAI SAUCE

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.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

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.