Thai Basil Chili Scallops Food

THAI SCALLOPS

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.

THAI SCALLOP SALAD

Steps:

• Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
• Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

THAI BASIL CHILI SCALLOPS

Steps:

• Pat the scallops dry and season with salt and pepper. Add butter to the pan and sear the scallops two minutes each side until golden brown. Remove to a dish.
• Add the garlic, basil and chili paste and cook 1 minute. Be careful not to burn the garlic. Add the lemon juice and remove from heat. Serve the scallops on top of the sauce and garnish with micro greens.
• garnish with micro cilantro

THAI SCALLOPS

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

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.

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD

Steps:

• Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
• For Salad:
• Toss all ingredients in a bowl; season with salt and pepper.
• For Scallops:
• Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

THAI STYLE SCALLOPS

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.