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 CURRY SCALLOPS
Tender scallops are complemented with big, bold Thai flavors!
Provided by coupleinthekitchen
Categories Entrees
Time 20m
Number Of Ingredients 16
Steps:
- One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
- If you're not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
- Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
- Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
- Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges.
- In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops.
- Garnish with fresh herbs and lime wedges.
Nutrition Facts : Calories 287 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1833 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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 SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
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.
SCALLOP SAUTE
Make and share this Scallop Saute recipe from Food.com.
Provided by JerriLea
Categories Sauces
Time 13m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in 12in skillet.
- Add onion, garlic, salt and pepper.
- Stir and saute 1 minute.
- Add scallops.
- Stir and saute 4-6 minutes, until scallops are opaque.
- Add parsley, red pepper flakes, and lemon, heat through.
SCALLOPS WITH ASIAN NOODLE SALAD
Categories Salad Pasta Sauté Mint Basil Peanut Scallop Hot Pepper Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For salad:
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- For scallops:
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
- Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
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.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOP THAI NOODLE SOUP
We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.
Provided by Maito
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
- Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
- Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
- Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
- In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
- Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
- Serve noodles topped with scallops and basil.
Nutrition Facts : Calories 569.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.3, Sodium 2346.5, Carbohydrate 90.6, Fiber 8.1, Sugar 10.1, Protein 30.7
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
More about "thai scallop saute food"
10 BEST SEAFOOD SAUCES FOR SCALLOPS RECIPES - YUMMLY
From yummly.com
10 BEST THAI SCALLOPS RECIPES - YUMMLY
From yummly.com
THAI SCALLOP SAUTE - CATCHOFTHEWEEKEDMONTON.COM
From catchoftheweekedmonton.com
10 BEST THAI SCALLOPS RECIPES - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS WITH VEGETABLE THAI RED CURRY | DINING BY ...
From diningbykelly.com
PAN-SEARED SCALLOPS RECIPE WITH THAI SAUCE - FOOD NEWS
From foodnewsnews.com
THE BEST 10 MINUTE PAN SEARED THAI CHILI SCALLOPS RECIPE
From sweetcsdesigns.com
SAUTéED SCALLOPS WITH GARLIC BUTTER RECIPE | MYRECIPES
From myrecipes.com
THAI SCALLOPS - FOOD NETWORK UK
From foodnetwork.co.uk
EASY THAI CURRY WITH SCALLOPS AND STRING BEANS - WELL ...
From wellseasonedstudio.com
DELICIOUS SCALLOPS WITH THAI DIPPING SAUCE - MY BABA
From mybaba.com
SCALLOP PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
GARLIC SCALLOPS (IN YUMMY GARLIC SAUCE!) - RASA MALAYSIA
From rasamalaysia.com
THAI NOODLES WITH PORK AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
SCALLOP SAUTE RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
THAI-STYLE SCALLOPS AND ASPARAGUS: RECIPE - THE NEW YORK TIMES
From nytimes.com
THAI SWEET CHILI AND ORANGE SCALLOPS RECIPE ...
From mygourmetconnection.com
THAI SCALLOP SAUTE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
LEMON BUTTER SAUTEED SCALLOPS (DONE IN 10 ... - RASA MALAYSIA
From rasamalaysia.com
THAI SCALLOP SAUTE
From crecipe.com
5 MINUTES, 5 DOLLARS SAUTEE THAI CURRY SCALLOPS - HEALTHY ...
From healthythairecipes.com
THAI SCALLOP SAUTE – YEP YUMMY
From yepyummy.com
THAI BASIL SHRIMP AND SCALLOP IN RED CURRY SAUCE - BOLD N ...
From boldnhealthy.com
THAI SCALLOPS AND NOODLES FOOD- WIKIFOODHUB
From wikifoodhub.com
ISLE OF MAN QUEEN SCALLOP PAD THAI RECIPE - BBC FOOD
From bbc.co.uk
10 BEST THAI SCALLOPS RECIPES - YUMMLY
From yummly.co.uk
THAI SCALLOPS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
EASY THAI GREEN COCONUT CURRY WITH SCALLOPS - ZESTFUL KITCHEN
From zestfulkitchen.com
THAI SCALLOP SAUTE RECIPE: HOW TO MAKE IT
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK ...
From tasteasianfood.com
THAI SCALLOP SAUTE
From pinterest.ca
THIS RED THAI SCALLOP CURRY IS SUPER SIMPLE TO MAKE AND ...
From canadiancookingadventures.com
SCALLOPS SAUTE RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
THAI SCALLOP SAUTE | MERT'S MEATS
From mertsspecialtymeats.com
THAI SCALLOP SATAY WITH PEANUT SAUCE - REDBOOK
From redbookmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love